Chickpea Corn Avocado Salad

This chickpea corn avocado salad is a super simple salad full of fresh, bright flavors. Made with chickpeas, corn, green onions, and feta tossed in a basil vinaigrette, it is perfect for any occasion, from a potluck to a barbeque or as a meal prep.

This chickpea corn avocado salad comes together so easily that it makes for the perfect recipe for any occasion. It’s one of those recipes that I can easily whip together for a gathering or just as a last-minute meal prep.

 

Why You’ll Love This Recipe

• You only need a handful of ingredients to make this chickpea salad. A majority of these ingredients are kitchen staples so I don’t usually have to run out to the store to grab ingredients to make this.
• The hardest thing about this recipe is probably waiting for an avocado to ripen!
• I love the bright flavors of the salad and all the different textures make it such a satisfying meal.

Ingredients You’ll Need

• oil — I use olive oil as the base of the dressing.
• lemon juice — I prefer freshly squeezed lemon juice as it’s more bright and tangy. If you want, you can also add lemon zest.
• honey — I like honey, but you can use maple syrup or sweetener of your choice.
• salt — I use kosher salt.
• basil — I love fresh basil! This recipe is perfect for when basil is in abundance during the summer.
• chickpeas — for ease, you can use canned chickpeas. If you’d like, you can use homemade chickpeas. I love using my instant pot to cook chickpeas as it’s convenient, and I’ll use the extra chickpeas to make hummus. If using canned chickpeas, make sure to drain and rinse them well.
• corn — you can use canned corn or grilled corn for extra flavor!
• avocado — make sure the avocados are ripe. Give them a squeeze, and if they give, they’re good to go. If they’re firm, you’ll have to wait another day or two.
• feta —  the feta contributes a tangy and sharp taste to the chickpea salad. I prefer to dice the feta into small, bite-sized pieces, but crumbling it by hand is also an option. It’s best to purchase a block of feta instead of pre-crumbled feta, as pre-crumbled feta can become dry. Feta, sold in a salt brine, helps keep it from drying out and keeps the feta from turning sour.
• green onions — you can use another type of onion if you’d like but I like the green onions’ milder chive flavor.

How to Make Chickpea Corn Avocado Salad

• In a small bowl or measuring cup, combine the olive oil, lemon juice, honey, salt, and basil. Set aside.
• In a large mixing bowl, add the chickpeas, corn, avocado, feta, and green onions. Give it a quick toss.

• Add the dressing and toss well to combine.

Recipe Tips and Notes

• If you’d like a crispier texture, you can roast the chickpeas.
• This chickpea avocado corn salad has a decent amount of protein but I like to add some grilled chicken or steak on top for even more protein and to make it even more filling.
• To cut the basil into ribbons, stack a couple of basil leaves together and roll them up tightly. Then, start cutting them on the short end to create ribbons.
• Red onions or shallots are a great alternative to green onions.

Make Ahead Tips

• Meal prep: store the salad in an airtight container for up to 3 days in the fridge. If you are worried about the avocado browning, you can hold off on adding them until ready to serve.

More Easy Salad Recipes to Try

• Chickpea Feta Salad
• Shrimp Avocado Salad
• No Lettuce Salad
• Orzo Pesto Salad

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