Description
A refreshing and nutritious salad featuring chickpeas, tomatoes, corn, and creamy avocado.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup corn, fresh or canned
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chickpeas, cherry tomatoes, corn, avocado, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
- For added flavor, consider adding diced jalapeño for a spicy kick.
- This salad can be made a day in advance; just add the avocado right before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Chickpea Tomato Corn Salad with Avocado