Quick and Easy Chickpea Corn Salad
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.
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.