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Corn, Tomato & Avocado Chickpea Salad - Discover this incredible chickpea salad recipe! Loaded with corn, tomato, avocado, and feta in a zesty lemon vinaigrette

Corn, Tomato & Avocado Chickpea Salad

A vibrant chickpea salad featuring sweet corn, juicy tomatoes, creamy avocado, and fresh herbs.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6
Course: Salad
Calories: 350
Ingredients Method Notes

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

Method
 

  1. Combine basil, cilantro, chives, chickpeas, corn, tomatoes, and cucumbers in a large bowl.
  2. For the vinaigrette: Heat 1/3 cup olive oil in a medium skillet over high heat until shimmering.
  3. Add 1 shallot, minced, to hot oil, cook until fragrant (2-3 minutes).
  4. 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.
  5. Season the vinaigrette with salt, pepper, and red pepper flakes to taste.
  6. Pour vinaigrette over salad ingredients and toss well to combine. Top with diced avocado and feta cheese. Enjoy!

Notes

- Use ripe but firm avocados and tomatoes for the best texture.
- If grilling corn, let it cool slightly before cutting kernels off.
- Adjust lemon juice and honey to your preferred balance of sweet and tart.
- For extra protein, add grilled chicken or shrimp.
Allergens: Wheat.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.