Chickpea Avocado Salad Perfect as a Light Lunch, Healthy Side Dish, or Meal Prep (Print Version)
A fresh, no-cook chickpea avocado salad with corn, cucumber, tomatoes, feta, and a lemon chili dressing for lunch, sides, or meal prep.
# Ingredients:
For the salad
01 -
1 can (15 oz or 425 g) chickpeas, drained and rinsed
02 -
1 ripe but firm avocado, diced
03 -
1 cup (165 g) corn kernels, fresh, canned, or thawed frozen
04 -
1 cup (150 g) cherry tomatoes, halved
05 -
1 cup (130 g) diced cucumber
06 -
1/4 cup (35 g) finely diced red onion
07 -
1/2 cup (75 g) crumbled feta cheese
08 -
2 tablespoons chopped fresh parsley
For the lemon chili dressing
09 -
3 tablespoons extra virgin olive oil
10 -
2 tablespoons fresh lemon juice, plus more to taste
11 -
1 teaspoon honey or maple syrup
12 -
1 small garlic clove, finely grated or minced
13 -
1/2 teaspoon Dijon mustard
14 -
1/2 to 1 teaspoon red chili flakes
15 -
1/2 teaspoon fine sea salt, plus more to taste
16 -
1/4 teaspoon black pepper
# Instructions:
01 -
Drain and rinse the chickpeas well. Shake off excess water so the dressing does not get diluted.
02 -
Dice the avocado and cucumber, halve the tomatoes, finely dice the red onion, and chop the parsley. If prepping ahead, keep the avocado separate.
03 -
Add chickpeas, corn, tomatoes, cucumber, red onion, feta, and parsley to a large bowl. Toss lightly to distribute the ingredients.
04 -
Whisk olive oil, lemon juice, honey, garlic, Dijon, chili flakes, salt, and pepper in a small bowl or shake them in a jar until blended.
05 -
Pour the dressing over the salad. Add the avocado and fold gently with a wide spoon until coated without mashing the avocado.
06 -
Let the salad sit for 5 minutes. Taste and add more lemon, salt, or chili flakes if needed before serving.
# Notes:
01 -
Best served the day it is dressed.
02 -
For meal prep, store dressing and avocado separately.
03 -
Use firm avocado for cleaner diced pieces.