Description
This easy chickpea salad recipe is packed with fresh flavors and a variety of textures from corn, tomatoes, mango, radishes, avocado, and much more! Make it for an easy summer meal that will be sure to please anyone.
Ingredients
Units
Scale
- 1 can or 1 1/2 cups of Chickpeas, drained
- 1/2 can of Corn Kernels or 3/4 cup, drained
- 1/2 cup Cilantro, roughly chopped
- 1/2 Red onion, diced
- 1 ripe Mango, diced
- 1 cup Cabbage, shredded
- 4–5 Radishes, diced
- 1 Tomato, diced
- 1–2 jalapeños, diced
- 3–4 Limes, juiced
- 2 tbsp Olive Oil, opțional
- Salt and pepper to taste
- 1–2 Avocados, diced
Instructions
- Add the chickpeas, corn, and all the diced vegetables except for the avocado to a large salad bowl.
- Next, add salt, pepper, lime/lemon juice, and drizzles of olive oil to the bowl.
- Mix everything carefully and refrigerate for about an hour before serving (optional).
- Finally, add the diced avocado. Add a bit of extra lime juice on the avocado if desired, and enjoy with tortilla chips or tostadas.
Notes
- Refrigerate leftovers in an airtight container for up to 2–3 days.
- Leave the avocado out if you’re storing it ahead of time. Add it fresh before eating.
- The salad may release some liquid after chilling—just stir before serving or drain slightly if needed.
- Prep Time: 20
- Category: salads
- Method: No-cook
- Cuisine: Mexican
