Photo of Chipotle-Lime Chickpea, Avocado & Tomato Salad by WW

Chipotle-Lime Chickpea, Avocado & Tomato Salad

2 - 8
PersonalPoints™ per serving
Total Time
15 min
15 min
Consider this hearty salad a flavor grenade: zesty citrus, earthy chickpeas, and spicy chiles. And it all gets easily dumped into a bowl and sprinkled with queso fresco, a crumbly, not-as-salty-as-feta Mexican cheese. You’ll likely have leftover chipotles. Finely chop the chiles, mix with the adobo sauce, and refrigerate for up to 3 weeks or freeze in tablespoon-size portions.


Lime zest

¼ tsp

Fresh lime juice

2 tsp

Canned chipotle peppers in adobo sauce

1 tsp, finely chopped

Olive oil

1 tsp

Table salt

1 pinch(es)

Canned chickpeas

1 cup(s), rinsed and drained

Grape tomatoes

½ cup(s), quartered


¼ item(s), medium, finely chopped


2 Tbsp, chopped

Uncooked red onion(s)

1 Tbsp, chopped, finely chopped

Fresh mixed greens

2 cup(s)

Crumbled queso fresco cheese

1½ Tbsp


  1. In a medium bowl, combine the lime zest and juice, chile, oil, and salt. Add the chickpeas, tomatoes, avocado, cilantro, and onion and toss. Arrange the greens on a plate. Top with the chickpea salad. Sprinkle with the cheese.
  2. Serving size: 1 salad