Store: Refrigerate in an airtight glass container for up to 24 hours.
Make Ahead: You can make this salad up to 1 day ahead, if you add oil, salt and pepper immediately before serving. Make sure to pour lemon/lime juice on avocados or dice avocados before serving.
I cook my own chickpeas in Instant Pot now. You can also cook beans and legumes on the stove. Both recipes are unsalted. If you are using canned chickpeas I recommend to start with less salt than listed.
Use medium ripeness avocados and tomatoes (not too mushy), so they hold their shape better once mixed.
Also I recommend not to chop parsley or cilantro but rather tear the leaves off – salad looks less messy that way.
★ Did you make this recipe? Please give it a star rating in the comments.