Photo of Chipotle-lime chickpea, avocado & tomato salad by WW

Chipotle-lime chickpea, avocado & tomato salad

SmartPoints® value per serving
Total Time
15 min
15 min
Here’s a wonderful vegetarian entrée with no cooking required! Serve over greens as we did here, or consider turning it into a snack and scoop some up with halved baby peppers. Because it’s so easy to make, toss all the ingredients together in the morning and pack it for lunch or at the end of a busy day for a super quick dinner. We loved the chickpeas in this dish, but you could also use canned black beans or kidney beans if you’d like. Queso fresco is a salty and crumbly fresh Mexican cheese that has a similar appearance and texture to feta but has a much milder flavor. Look for it near the other fresh cheeses at your supermarket.


Fresh lime juice

2 tsp

Canned chipotle peppers in adobo sauce

1 tsp, minced

Olive oil

1 tsp

Lime zest

¼ tsp, grated

Table salt

1 pinch(es)

Canned chickpeas

1 cup(s), rinsed and drained

Grape tomatoes

½ cup(s), quartered


¼ item(s), medium, diced


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. Combine lime juice, chipotle chili, oil, lime zest and salt in a medium bowl. Add chickpeas, tomatoes, avocado, cilantro and onion; toss and serve over greens. Sprinkle with queso fresco.
  2. Makes 1 serving.