Ingredients
Salad Ingredients
- 1 (14 ounce) can chickpeas, drained and rinsed
- 1 (12 ounce) can corn, drained
- 1/2 medium English cucumber, chopped
- 1 cup little tomatoes (grape or cherry), halved
- 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 and pepper, to taste
Instructions
- Prepare the Dressing: In a large salad bowl, combine the olive oil, lemon juice, honey, Italian seasoning, minced garlic, salt, and pepper. Whisk everything together until the dressing is smooth and well mixed.
- Add Salad Ingredients: Add the drained and rinsed chickpeas and corn, chopped cucumber, halved tomatoes, chopped avocados, cilantro, red onions, and jalapeno pepper directly into the bowl with the dressing.
- Toss the Salad: Gently toss all the ingredients together until everything is evenly coated with the dressing. Taste the salad and adjust the seasoning by adding more salt, pepper, or lemon juice as desired.
Notes
- For extra crunch, add some toasted nuts or seeds like pumpkin seeds or sunflower seeds.
- This salad is best served fresh but can be refrigerated for up to 1 day; however, avocado browning may occur.
- If you prefer less heat, omit or reduce the jalapeno pepper.
- Honey can be substituted with maple syrup for a vegan option.
- Use fresh lemon juice for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
