top of page

Corn, Tomato, and Avocado Chickpea Salad


1/2 cup fresh basil, roughly chopped

1/4 cup fresh cilantro, and or parsley, roughly chopped

1 tablespoon fresh chopped chives

1 can (14 ounce) chickpeas, drained

4 ears grilled or steamed corn, kernels removed

2 cups cherry or heirloom tomatoes, halved/quartered

2 cucumbers, diced

1 cup cubed feta cheese

1 avocado, diced

Shallot Vinaigrette:

1/3 cup extra virgin olive oil

1 shallot, finely chopped

2 tablespoons fresh lemon juice + the zest of 1 lemon

2 teaspoons honey

2 tablespoons red wine vinegar

1 pinch crushed red peppers flakes

kosher salt and black pepper

  1. To make the salad. Add the basil, cilantro, parsley, chives, chickpeas, corn, tomatoes, and cucumbers to a large bowl.

  2. To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the lemon zest, lemon juice, honey, and red wine vinegar. Season with salt, pepper, and crushed red pepper flakes. 

  3. Pour the vinaigrette over the salad, tossing to combine. Top the salad with avocado, and feta. Eat and enjoy!

bottom of page