Ingredients
Salad Ingredients
- 1 (14 ounce) can chickpeas, drained & rinsed
- 1 (12 ounce) can corn, drained
- 1/2 medium English cucumber, chopped
- 1 cup little tomatoes (grape, cherry, etc.), cut into halves
- 2 avocados, chopped
- 1/4 cup chopped cilantro
- 1/4 cup chopped red onions
- 1 jalapeno pepper, chopped
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Italian seasoning
- 1 clove garlic, minced
- Salt & pepper, to taste
Instructions
- Prepare the Dressing: In a large salad bowl, combine the olive oil, lemon juice, honey, Italian seasoning, minced garlic, and a pinch of salt and pepper. Whisk thoroughly until all ingredients are well incorporated and the dressing is smooth.
- Add Salad Ingredients: Into the bowl with the dressing, add the drained chickpeas, drained corn, chopped cucumber, halved tomatoes, chopped avocados, cilantro, red onions, and jalapeno pepper.
- Toss and Season: Gently toss all ingredients together until everything is evenly coated with the dressing. Taste the salad and adjust seasoning by adding more lemon juice, salt, or pepper if desired to enhance the flavors. Serve immediately for best freshness.
Notes
- For a spicier kick, leave the jalapeno seeds in or add extra jalapeno.
- This salad can be made ahead and refrigerated, but add avocado just before serving to prevent browning.
- Serve as a side dish or add grilled chicken for a protein boost.
- Use fresh lemon juice for the best flavor in the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
