Description
A vibrant and refreshing Chickpea Corn Avocado Salad combining creamy avocado, tangy feta, and a zesty honey-lemon basil dressing. Perfect for a quick lunch or a light side dish, this salad is ready in just 15 minutes and packed with wholesome flavors.
Ingredients
For the Dressing
- 4 tablespoons olive oil
- 3 tablespoons lemon juice (optional: lemon zest)
- 2 tablespoons honey (or maple syrup)
- 1 teaspoon salt
- 1 cup fresh basil leaves
For the Salad
- 2½ cups chickpeas (1 can, 540mL, 19oz), drained and rinsed
- 2 cups corn (1 can, 341mL, 12oz), drained
- 1 large avocado, diced
- 200 grams feta cheese, cubed or crumbled
- 4 to 5 stalks green onions, sliced
Instructions
- Prepare the dressing: In a small bowl or measuring cup, whisk together the olive oil, lemon juice, honey, salt, and fresh basil until well combined. Set aside to allow flavors to meld.
- Combine salad ingredients: In a large mixing bowl, add the drained chickpeas, corn, diced avocado, cubed feta, and sliced green onions. Gently toss to mix the ingredients evenly without mashing the avocado.
- Add the dressing and toss: Pour the prepared dressing over the salad mixture and toss thoroughly to coat all the ingredients with the dressing, ensuring every bite is flavorful.
Notes
- For a vegan version, substitute honey with maple syrup and use vegan feta or omit it.
- Can be served immediately or chilled for 30 minutes to enhance flavors.
- Add a pinch of black pepper or chili flakes for a spicy kick.
- Fresh corn can be used in place of canned for a sweeter, fresher taste.
- Make sure to handle the avocado gently to maintain its texture in the salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
