Add lime juice, olive oil, ½ cup cilantro, garlic, salt, and pepper to a blender. Blend until smooth and emulsified. Set aside.

In a large bowl, combine black beans, chickpeas, red bell pepper, green bell pepper, red onion, and cherry tomatoes. Toss gently to combine.

Pour the cilantro lime dressing over the salad and toss until evenly coated.

Just before serving, fold in diced avocado and remaining ¼ cup cilantro to keep avocado from browning and cilantro fresh.

Taste and adjust seasoning as needed. Serve with tortilla chips.