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Overhead view of a large bowl of chickpea corn avocado salad.
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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.
Course Main Course, Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 538kcal
Author Carmy

Ingredients

For the Basil Dressing

  • 4 tablespoons olive oil
  • 3 tablespoons lemon juice optional: lemon zest
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon salt
  • 1 cup basil

For the Salad

  • 2½ cups chickpeas (1 can, 540mL, 19oz)
  • 2 cups corn (1 can, 341mL, 12oz)
  • 200 grams feta cubed or crumbled
  • 4 to 5 stalks green onions sliced

Instructions

  • 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.

Video

Nutrition

Calories: 538kcal | Carbohydrates: 57g | Protein: 19g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 45mg | Sodium: 1162mg | Potassium: 565mg | Fiber: 10g | Sugar: 18g | Vitamin A: 878IU | Vitamin C: 13mg | Calcium: 320mg | Iron: 4mg