Description
A refreshing and easy Southwest Chickpea Salad that combines crunchy vegetables, creamy avocado, and protein-packed chickpeas.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 cup corn, cooked
- 1 red bell pepper, diced
- 1 half red onion, diced
- 1 avocado, diced
- 1 quarter cup cilantro, chopped
- 2 limes, juiced
- 1 teaspoon cumin
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl combine chickpeas, corn, bell pepper, red onion, avocado, and cilantro. Toss gently so the avocado does not turn to mush.
- In a small bowl whisk together lime juice, cumin, salt, and black pepper until the salt dissolves a bit. Taste it and adjust.
- Pour the dressing over the salad and toss gently to combine, making sure everything is lightly coated.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
For added texture, sprinkle chopped toasted pepitas or sunflower seeds on top. Store in an airtight container, and keep the dressing separate for best results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican