Description
A vibrant and refreshing salad that bursts with flavor and is ready in minutes! This Chickpea Tomato Corn Salad with Avocado is your answer!
Ingredients
Scale
- 400g / 1½ cups Chickpeas (canned, drained, and rinsed)
- 250g / 1 pint Cherry Tomatoes, halved or quartered
- 200g / 1 cup Corn (fresh cooked or thawed frozen)
- 2 medium Avocados, diced
- ¼ cup Red Onion, finely diced
- ¼ cup Fresh Parsley, chopped
- 2 tbsp Lemon Juice, freshly squeezed
- 3 tbsp Extra Virgin Olive Oil
- 1 tsp Dijon Mustard
- 1 clove Garlic, minced
- Salt and Black Pepper to taste
Instructions
- Prepare the Vegetables: Wash and chop all the vegetables. Halve or quarter the cherry tomatoes, dice the red onion, and dice the avocado. Chop parsley. If using frozen corn, thaw completely.
- Make the Dressing: In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, garlic, salt, and black pepper until well combined.
- Combine All Ingredients: In a large bowl, mix chickpeas, cherry tomatoes, corn, avocado, red onion, and parsley. Pour dressing over and gently toss.
- Serve Immediately: Garnish with parsley or black pepper. Serve fresh and enjoy!
Notes
- Don’t Overmix: Gently toss the salad to avoid smashing the avocado.
- Taste and Adjust: Add more lemon juice for tang or olive oil for richness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: chickpea salad, avocado salad, corn salad, tomato salad, vegetarian, vegan, gluten-free, healthy salad, quick salad, easy salad, summer salad