Chickpea Summer Salad

Here’s an easy recipe for a summer salad. It’s packed with great summer flavors and makes a welcome side dish to any backyard bbq.

Summer salad of chickpeas, corn and avocado
A ‘salad’

The recipe is also very open to interpretation. Think of this as a base to build on and add other flavors as you see fit. Go crazy with it. Add shredded cheese, chili powder, or fresh bell peppers.

I like to mix and match the seasonings so it pairs well with the main dish. Which, when we ate this, was chicken breasts marinated in a honey chipotle sauce. So I added some extra black pepper and chipotle powder to the mix.

One last note. The longer you let everything sit to mingle & marinate, the better the flavor will be. So after you mix the salad, plan to let it rest, covered in the fridge for about 2 hours.

Time You’ll Need:

  • 15 minutes prep

What You’ll Need:

  • 3 ears of corn
  • 1 can of chickpeas
  • 2 ripe avocados
  • ½ cup chopped red onion
  • 2 tbsp olive oil
  • 1/3 cup of white wine vinegar
  • Salt
  • Pepper
  • Garlic powder
  • 1 lime
  • *Any other of your favorite seasonings

What You’ll Do:

  • In a large pot, boil and cook the corn.
  • When finished, cut the corn off the cob and place in a large bowl.
  • Drain and dry chickpeas and add those to the bowl.
  • Dice the avocado into small cubes and add the corn and chickpeas.
  • Add the chopped onion, olive oil, vinegar, and salt/pepper (to taste).
  • Add any other seasonings.
  • Cut the lime in half and squeeze both halves over everything.
  • Mix everything together and enjoy!

a plated salad with chicken and couscous

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