Southwest Chickpea Salad
The Southwest Chickpea Salad is a vibrant and healthy dish bursting with color and flavor. Packed with chickpeas, corn, red pepper, avocado, and a zesty lime-cumin dressing, it’s perfect as a quick lunch, side dish, or meal prep option.
Equipment
- Mixing Bowl
- Knife
- Cutting board
- Whisk
Ingredients
Salad Ingredients
- 1 can chickpeas drained and rinsed
- 1 cup corn cooked or canned
- 1 red bell pepper diced
- ½ red onion diced
- 1 avocado diced
- ¼ cup fresh cilantro chopped
Dressing
- 2 limes juiced
- 1 tsp ground cumin
- salt and pepper to taste
Instructions
- Step 1 – Prepare Ingredients: Rinse and drain the chickpeas. Cook the corn if using fresh. Dice red bell pepper, onion, and avocado. Chop the cilantro.
- Step 2 – Combine Salad Base: In a large bowl, add chickpeas, corn, red bell pepper, red onion, avocado, and cilantro. Toss gently to mix.
- Step 3 – Make the Dressing: In a small bowl, whisk together lime juice, cumin, salt, and black pepper until combined.
- Step 4 – Dress the Salad: Pour the dressing over the chickpea mixture. Toss gently to coat all ingredients evenly.
- Step 5 – Adjust and Chill: Taste and adjust seasoning if needed. Chill for 30 minutes before serving to enhance the flavors.
- Step 6 – Serve: Serve chilled as a side dish or main course. Garnish with extra cilantro or lime wedges if desired.
Notes
For extra flavor, try grilling the corn before adding it to the salad. Add jalapeños for spice or diced mango for a sweet twist. Store leftovers in an airtight container for up to 4 days. Avoid adding dressing until ready to serve for best freshness.