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Corn, Tomato, and Avocado Chickpea Salad

A colorful and refreshing salad featuring sweet corn, juicy tomatoes, creamy avocados, and protein-packed chickpeas, perfect for summer picnics and quick dinners.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Salad Base
  • 1 can chickpeas, drained and rinsed 15 oz can
  • 1 cup corn, canned or fresh
  • 1 cup cherry tomatoes, halved
  • 1 whole avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • 1 whole lime, juiced
  • to taste salt and pepper
  • optional olive oil for drizzling

Method
 

Preparation
  1. Rinse the canned chickpeas under cold water.
  2. Chop the cherry tomatoes in half and dice the avocado.
  3. Finely chop the red onion and cilantro.
Mixing
  1. In a large mixing bowl, combine the chickpeas, corn, cherry tomatoes, avocado, red onion, and cilantro.
Dressing
  1. Squeeze the juice of one lime over the salad and add salt and pepper to taste.
  2. If you're feeling fancy, drizzle a touch of olive oil for extra richness.
Serving
  1. Gently toss all the ingredients together until well combined, being careful not to mash the avocado.
  2. Serve immediately or let it chill in the fridge for 10-15 minutes for the flavors to meld together.

Notes

Use the freshest vegetables for the best flavor. Store leftovers in an airtight container for up to 2 days.