By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
671 cal · 15 min
Avocado Mango Lime Chickpea Salad
Recipe GLPRb89f7832ca2426
A vibrant tropical salad combining creamy avocado, sweet mango, and protein-rich chickpeas, brightened with fresh lime juice and cilantro. This colorful dish offers a perfect balance of textures and flavors, making it an ideal light lunch or refreshing side dish.
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Ingredients
1 lime, zested and juiced
2 tablespoons extra virgin olive oil
1 ripe avocado, peeled, pitted and diced
2 ripe mangoes, peeled, pitted and diced
1 can (15.5 ounces) chickpeas, rinsed and drained
2 tablespoons fresh cilantro, chopped
Sea salt and freshly ground black pepper to taste
Directions
In a small bowl, whisk together the lime zest, lime juice, and extra virgin olive oil to create a light vinaigrette. Season with sea salt and freshly ground black pepper to your preference.
In a large bowl, gently combine the diced avocado, diced mango, and rinsed chickpeas, being careful not to break up the avocado pieces.
Pour the lime-olive oil dressing over the salad and toss gently to coat all ingredients evenly.
Sprinkle the fresh chopped cilantro over the top and give the salad a final gentle toss.
Divide the salad between two serving bowls or plates and serve immediately while the flavors are fresh.
Comments
All ingredients are in stock year-round at any of Charlotte's major chains, with avocado and mango both reliably available and reasonably priced in the region. The stated 15 minutes is honest—chopping and assembly only, no cooking—and the salad serves two as a light lunch or side with no fuss. Cost per serving lands around $4–5 depending on avocado ripeness and mango season, and canned chickpeas keep the prep simple. The main caveat is that this is a same-night dish: avocado browns quickly once cut, so leftovers don't reheat well, and it's not hearty enough to anchor a family dinner without sides or protein additions.
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