Description
This easy chickpea salad recipe is bursting with sweet corn, avocado, cucumbers, and tomatoes. It has a super simple honey-lemon vinaigrette and a kick of jalapeño.
Ingredients
Scale
- 1 (14 ounce) can chickpeas (drained & rinsed)
- 1 (12 ounce) can corn (drained)
- 1/2 medium English cucumber (chopped)
- 1 cup little tomatoes (grape, cherry, etc.) (cut into halves)
- 2 avocados (chopped)
- 1/4 cup chopped cilantro
- 1/4 cup chopped red onions
- 1 jalapeno pepper (chopped)
- Salt & pepper (to taste)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Italian seasoning
- 1 clove garlic (minced)
Instructions
- Add the dressing ingredients to a large salad bowl and whisk until combined.
- Add the remaining ingredients to the bowl.
- Toss until combined and taste and adjust as needed (e.g. add a splash more lemon juice). Season generously with salt & pepper.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Chickpea Salad