A vibrant, protein-packed salad featuring sweet corn, creamy chickpeas, and fresh vegetables tossed in a zesty lime vinaigrette that's perfect for summer meals and meal prep.
Recipe Details
Ingredients
- 800g (2 cans) chickpeas, drained and rinsed
- 300g corn kernels, fresh or frozen and thawed
- 1 medium red bell pepper, diced
- 250g cherry tomatoes, halved
- 1/2 medium red onion, finely diced
- 2 medium ripe avocados, diced
- 60g fresh cilantro, chopped
- 90ml fresh lime juice
- 80ml extra virgin olive oil
- 1 tbsp honey
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 2 cloves garlic cloves, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 75g cotija cheese, crumbled (optional)
Instructions
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If using fresh corn, remove kernels from 2-3 ears of corn. For extra flavor, char the 300g corn kernels in a dry skillet over medium-high heat for 3-4 minutes until lightly golden, then cool completely.
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In a large serving bowl, combine 800g (2 cans) chickpeas, cooled corn kernels, 1 medium red bell pepper, 250g cherry tomatoes, 1/2 medium red onion, and 60g fresh cilantro.
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In a small bowl or jar, whisk together 90ml fresh lime juice, 80ml extra virgin olive oil, 1 tbsp honey, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp smoked paprika, 2 cloves garlic cloves, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper until well emulsified.
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Pour the vinaigrette over the salad and toss gently to combine. Let the salad sit for 15 minutes to allow flavors to meld.
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Just before serving, gently fold in the diced 2 medium ripe avocados to prevent it from getting mushy. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
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Sprinkle with 75g cotija cheese if using, and serve immediately or chill for up to 2 hours before serving.
Tips
Corn Preparation: For the best flavor, use fresh corn when in season. Charring it briefly in a skillet adds a lovely smoky depth. Frozen corn works well too - just thaw and pat dry first.
Advance Preparation: This salad can be made up to 24 hours ahead, but add the avocado just before serving to prevent browning. Store covered in the refrigerator.
Chickpea Enhancement: For extra flavor, toss the drained chickpeas with a pinch of salt and let them sit for 10 minutes before adding to the salad.
Avocado Tips: Choose avocados that yield slightly to pressure but aren't mushy. Toss diced avocado with a bit of lime juice to help prevent browning.
Serving Suggestions: Serve as a side dish with grilled meats, fish, or as a light lunch with tortilla chips or over mixed greens. It's also excellent stuffed into pita pockets or tortillas.
Storage: Without avocado, the salad keeps for up to 3 days refrigerated. The flavors actually improve over time as they meld together.