Mexican Garbanzo Salad



It is hot! Here in South Carolina it is not only hot, but 100% humid. What would be better than a salad on a hot summer day? This salad is refreshing, delicious and perfect with those ripe tomatoes you are growing in your garden. Ok, so maybe not all of us are growing tomatoes, but I’m sure you can get some good ones at your local farmers market.

Here at house Stone we have been enjoying the slow pace of the summer, cooling off at the pool, and enjoying sleeping in longer than usual and going to bed later. Some days are better than others, but generally we are pretty content. Even though I complain about the heat, I am delighting in spending time with my two sweet ones. Enjoy!

Find more great family recipes at Dora’s Table.

Mexican Garbanzo Salad

 Yield: 4 portions

Time: 15 min.


Tomato, diced 3 cups
Onion, white ½ cup
Jalapeño, minced 2 tbsp.
Chickpeas, canned, drained 1 cup
Avocado, diced 1 cup
Cilantro, chopped ¼ cup
Lime juice, fresh To taste
Sallt, kosher To taste
Black Pepper, ground To taste


Combine all ingredients and season to taste.

Chef’s Notes:

Serve with baked corn chips.

Copyright 2014, Dora Stone


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  1. Pingback: Meatless Friday: Summer Salads - - Celebrating Catholic Motherhood

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