This Quick and Easy Chickpea Corn Salad is colorful, tasty, and nutritious. It can be prepared in a single bowl and doesn’t require cooking. The flavorful vinegar mustard dressing gives the salad a fantastic taste.

Why You Will Love This Recipe

Easy to prepare. This salad is made in a single bowl, portioned into glass containers, and stored in the refrigerator for 3 days. It takes less than 25 minutes to prepare.

Delicious. Combining chickpeas with corn, vegetables, herbs, and spices is delightful. This salad is flavorful.

Affordable. The salad features affordable ingredients like chickpeas, corn, cucumber, and cherry tomatoes.

Ingredients Needed For Quick and Easy Chickpea Corn Salad

Chickpeas are an excellent protein source. They are also a good source of dietary fiber. You can replace chickpeas with black beans or any beans of choice.
Olives are a good source of antioxidants. You can substitute olives with artichoke hearts.
Corn is a good source of fiber, which helps promote healthy digestion. You can substitute corn with bell pepper.
Cucumber contains fiber, vitamins, and minerals.
Avocado is a good source of healthy fats.
Cherry tomatoes are packed with vitamin C.
Onion is rich in antioxidants.
Red vinegar is used to make the salad dressing.
Honey or maple syrup adds sweetness to the dressing.
Cilantro adds flavor to the salad.
Avocado contains vitamin E and K. you can replace avocado oil with olive oil.
Dijon mustard
Seasonings: I used oregano, salt, crushed red pepper, and black pepper

How To Make Quick and Easy Chickpea Corn Salad

In a large salad bowl, add chickpeas, corn, cherry tomatoes, olives, cucumber, onion, and avocado.

Combine avocado oil, Dijon mustard, red vinegar, honey, salt, black pepper, oregano and crushed red pepper in a mixing cup.

Transfer the mixture to the salad bowl and combine it with the ingredients.

Add the salad to glass meal-prep containers and store them in the refrigerator for 3 days. When you are ready to eat, enjoy! Please take a look at the recipe card below for a detailed recipe.

Commonly Asked Questions

Can I add chicken to this salad? Yes, roasted chicken breast would be perfect.

Does the red vinegar prevent the avocado from turning brown? It doesn’t, however, you can add the avocado when you are ready to eat it.

Can greens like lettuce be added to the salad? Yes, but to prevent the salad from getting soggy, you would need to put the salad dressing at the bottom of the containers, add the vegetables and chickpeas in the middle, and add the lettuce at the top.

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Quick and Easy Chickpea Corn Salad

Recipe by Fayette Nyehn

This Quick and Easy Chickpea Corn Salad is colorful, tasty, and nutritious. It can be prepared in a single bowl and doesn't require cooking. The flavorful vinegar mustard dressing gives the salad a fantastic taste.

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Servings 4

Prep Time 20

Total Time 20

Ingredients

2 cups chickpeas
1 cup corn
2 cups cucumber
1 cup olives
1 cup cherry tomatoes
¼ cup onion
2 small avocados

Ingredients for dressing

¼ cup red vinegar
1 TBSP Dijon mustard
1 TBSP honey (sub for maple syrup)
4 TBSP avocado oil (sub for olive oil)
1 tsp oregano
1 tsp black pepper
½ tsp crushed red pepper
salt to taste
0.5 oz cilantro

Instructions

Drain and rinse the canned chickpeas and corn.
Wash and chop the cucumber and cherry tomatoes.
Finely chop the onion.
Add chickpeas, corn, cherry tomatoes, cucumber, onion, olives, and avocado in a large salad bowl.
Combine avocado oil, Dijon mustard, honey, red vinegar, cilantro, salt, black pepper, oregano and crushed red pepper in a mixing cup.
Add the mixture to the large salad bowl and stir.
Transfer to glass meal prep bowls and store in the refrigerator for 3 days.