Description
A colorful and refreshing chickpea salad combining sweet corn, juicy tomatoes, creamy avocado, cucumber, and fresh herbs with a zesty lime dressing. This easy vegetarian salad is perfect for lunch, picnics, or meal prep, offering a nutritious and flavorful dish that is quick to make and naturally gluten-free and vegan.
Ingredients
Salad
- 1 can chickpeas, drained and rinsed
- 1½ cups corn kernels
- 1½ cups cherry tomatoes, halved
- 1 large avocado, diced
- 1 cucumber, diced
- ¼ red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 2 tbsp pumpkin seeds, optional
Dressing
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tsp Dijon mustard
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 small garlic clove, minced
Instructions
- Combine Salad Ingredients: Place chickpeas, corn, cherry tomatoes, diced avocado, cucumber, finely diced red onion, and chopped cilantro in a large mixing bowl to prepare the fresh base of the salad.
- Make Dressing: In a small bowl, whisk together olive oil, fresh lime juice, Dijon mustard, ground cumin, salt, black pepper, and minced garlic until smooth and fully emulsified.
- Add Dressing to Salad: Pour the prepared dressing evenly over the salad ingredients in the large bowl to infuse flavor throughout.
- Toss Gently: Toss the salad carefully and gently with a spoon or salad tongs to combine all ingredients thoroughly, taking care not to mash the creamy avocado pieces.
- Add Pumpkin Seeds: Sprinkle the optional pumpkin seeds on top for added crunch and texture just before serving.
- Serve or Store: Serve the salad immediately for the freshest taste or refrigerate it until ready to serve. Add avocado at serving time if preparing in advance to prevent browning.
Notes
- For added protein, include grilled chicken or shrimp.
- Use fresh, canned, or frozen corn based on availability and preference.
- Add finely diced jalapeño for a spicy kick to the salad.
- If preparing the salad ahead of time, add avocado just before serving to keep it fresh and prevent discoloration.
- Can be served as a light lunch, side dish, or picnic salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired, American
