Description
This Southwest Chickpea Salad is refreshing and packed with flavors, perfect for meal prep or serving at summer gatherings. Enjoy!
Ingredients
Scale
- 1 (15-ounce) can (425g) rinsed & drained black beans
- 1 (15-ounce) can (425g) rinsed & drained chickpeas
- 1 (15-ounce) can (425g) corn
- 1 pint (300g) halved cherry tomatoes
- 2 1/2 cups (375g) diced avocado (about 2 medium avocados)
- 1 (4.25-ounce) can (120g) diced olives
- 2 tablespoons (30ml) lime juice
- 2 tablespoons (30ml) extra virgin olive oil
- 11/2 teaspoon (5g) cumin
- 1/41/2 teaspoon (1g) chili powder
- 1/41/2 teaspoon (1g) salt
- 1/4 cup (15g) chopped fresh cilantro
- 1/4 cup (30g) crumbled feta cheese
- 1 pinch of black pepper
Instructions
- Prepare the Base: Start by rinsing and draining the chickpeas and black beans thoroughly. You want moisture but no excess water, as it can make your salad soggy. The beans should gleam a little but be firm to the touch.
- Mix Veggies in Bowl: Chop your bell pepper, red onion, and cilantro, then toss them into a large mixing bowl. This mix adds a great crunch and freshness to your salad.
- Add in Chickpeas & Beans: Gently fold the chickpeas and black beans into the veggie mix. Be careful not to mash the chickpeas; you want them whole for texture.
- Season with Zest: Squeeze lime juice over the mixture and sprinkle with chili powder, cumin, salt, and pepper. The seasoning will amp up all those fresh flavors.
- Finish with Olive Oil: Drizzle olive oil over the salad and give everything a gentle toss. This step adds healthy fats, making it even more satisfying.
- Chill & Enjoy: Let the salad chill in the fridge for about 10 minutes before serving. This time allows all the flavors to mingle beautifully. Just keep an eye on your avocados; they tend to brown quickly, so toss them in lime juice right before serving!
Notes
- Storage Tips: Store in the refrigerator in an airtight container for about 5 days.
- Expert Tips: If your avocados start to brown, toss them with lime juice after cutting to maintain their fresh color. Adjust seasoning with a pinch of salt or extra spices if the salad seems bland. If the chickpeas or beans feel overly dry, drizzle with olive oil or a splash of lime juice for moisture.
- Reheating Instructions: Not applicable for this salad as it is best served cold.
- Serving Suggestions: Serve with tortilla chips for a crunchy side. Pair with grilled chicken for a heartier meal. Top with additional avocado slices for extra creaminess.
- Recipe Variations: Add quinoa for an extra boost of protein. Incorporate roasted sweet potatoes for sweetness. Switch out feta for a dairy-free cheese alternative.
- Ingredient Notes: Fresh, firm avocados will yield the best texture. Consider adding bell peppers, cucumbers, or carrots for additional crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 361
- Sugar: 7g
- Sodium: 377mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 4mg