Corn, Tomato, and Avocado Chickpea Salad Recipe
A vibrant and refreshing corn, tomato, and avocado chickpea salad featuring fresh herbs and a zesty shallot vinaigrette, perfect for a light lunch or side dish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1/2 cup fresh basil, roughly chopped
- 1/4 cup fresh cilantro and/or parsley, roughly chopped
- 1 tablespoon fresh chopped chives
- 1 can (14 ounce) chickpeas, drained
- 4 ears grilled or steamed corn, kernels removed
- 2 cups cherry tomatoes, halved
- 2 Persian cucumbers, diced
- 1 cup cubed feta cheese
- 1 avocado, diced
Vinaigrette Ingredients
- 1/3 cup extra virgin olive oil
- 1 shallot, finely chopped
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 2 teaspoons honey
- 2 tablespoons red wine vinegar
- 1 pinch crushed red pepper flakes
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Salad: In a large bowl, combine the roughly chopped basil, cilantro and/or parsley, chopped chives, drained chickpeas, corn kernels removed from grilled or steamed ears, halved cherry tomatoes, and diced Persian cucumbers. Toss gently to mix all ingredients evenly.
- Make the Vinaigrette: Heat the extra virgin olive oil in a medium skillet over high heat. Once the oil begins to shimmer, add the finely chopped shallots and cook for 2 to 3 minutes until fragrant, being careful not to burn them. Remove the skillet from heat and allow the mixture to cool slightly. Stir in the lemon zest, fresh lemon juice, honey, and red wine vinegar. Season with kosher salt, black pepper, and a pinch of crushed red pepper flakes to balance flavor.
- Toss and Assemble: Pour the prepared vinaigrette over the salad mixture in the large bowl. Toss everything together gently to ensure the salad is evenly coated with the dressing. Finally, top the salad with diced avocado and cubed feta cheese just before serving.
- Serve: Serve immediately to enjoy the fresh flavors or refrigerate briefly if preferred chilled. This salad is best eaten fresh to maintain the vibrant textures and flavors.
Notes
- Grilling the corn adds a smoky flavor but steaming is a great alternative for a softer texture.
- Use ripe but firm avocados to avoid mushiness in the salad.
- Adjust the crushed red pepper flakes according to your spice preference.
- This salad can be made a few hours ahead but add avocado and feta just before serving to keep them fresh.
- For a vegan version, omit feta or substitute with a plant-based cheese.
