Corn, Tomato & Avocado Chickpea Salad
A vibrant chickpea salad featuring sweet corn, juicy tomatoes, creamy avocado, and fresh herbs.
Ingredients
- 1/2 cup fresh basil, roughly chopped
- 1/4 cup fresh cilantro, roughly chopped
- 1 tablespoon fresh chopped chives
- 1 can (14 ounce) chickpeas, drained
- 4 ears grilled or steamed corn, kernels removed
- 2 cups cherry tomatoes, halved
- 2 Persian cucumbers, diced
- 1 cup cubed feta cheese
- 1 avocado, diced
- 1/3 cup extra virgin olive oil
Instructions
- Combine basil, cilantro, chives, chickpeas, corn, tomatoes, and cucumbers in a large bowl.
- For the vinaigrette: Heat 1/3 cup olive oil in a medium skillet over high heat until shimmering.
- Add 1 shallot, minced, to hot oil, cook until fragrant (2-3 minutes).
- Remove from heat, let cool slightly. Stir in 1 tsp lemon zest, 2 tbsp lemon juice, 1 tbsp honey, and 1 tbsp red wine vinegar.
- Season the vinaigrette with salt, pepper, and red pepper flakes to taste.
- Pour vinaigrette over salad ingredients and toss well to combine. Top with diced avocado and feta cheese. Enjoy!
Notes
Allergens: Wheat.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.