Southwest Chickpea Salad
This Southwest Chickpea Salad bursts with flavor and texture from chickpeas, black beans, tomatoes, avocado, and olives, all tossed in a citrusy cumin-lime dressing. It’s wholesome, hearty, and ready in just 10 minutes—no cooking required!
Equipment
- 1 Large Mixing Bowl – for tossing all ingredients together
- 1 Small Mixing Bowl – for preparing the dressing
- 1 Whisk or Fork – to emulsify the dressing
- 1 Can Opener – to open beans, corn, and olives
- 1 Knife and Cutting Board – for chopping avocado, tomatoes, and cilantro
Ingredients
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can chickpeas, drained and rinsed
- 1 15-ounce can sweet corn, drained
- 1 pint cherry tomatoes halved
- 2 medium ripe avocados peeled, pitted, and diced (about 2½ cups)
- 1 4.25-ounce can black olives, chopped or sliced
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon sea salt or to taste
- ¼ cup fresh cilantro finely chopped
- ¼ cup crumbled feta cheese for topping
Instructions
- Prep the Fresh Ingredients: Start by halving the cherry tomatoes and dicing the avocados into bite-sized cubes. Chop the fresh cilantro finely and set aside. Make sure all canned ingredients—black beans, chickpeas, corn, and olives—are well drained.
- Combine the Salad Base: In a large salad or mixing bowl, add the black beans, chickpeas, corn, cherry tomatoes, diced avocado, and black olives. Gently toss the mixture to distribute the ingredients evenly, being careful not to mash the avocado.
- Whisk Together the Dressing: In a separate small bowl or measuring cup, whisk together the lime juice, olive oil, cumin, chili powder, sea salt, and chopped cilantro until well combined. The mixture should look slightly creamy as it emulsifies.
- Dress and Toss the Salad: Pour the citrus-cumin dressing over the salad mixture. Using a spatula or large spoon, carefully fold the ingredients together until everything is well coated and the flavors are evenly distributed.
- Add Final Garnish and Serve: Sprinkle the crumbled feta cheese over the top just before serving. Serve immediately as a main course or side dish.
Notes
- Make Ahead Tips: To keep the avocado fresh, add it just before serving. You can prepare the dressing and chop other ingredients ahead of time and refrigerate them separately.
- Storage Advice: Store leftovers in an airtight container in the fridge for up to 2 days. The texture of avocado may soften, but the flavor remains delicious.
- Make It Vegan: Simply skip the feta cheese or use a plant-based alternative.
- Optional Add-ins: Try adding diced bell pepper, red onion, or a handful of shredded lettuce for extra crunch.
- Serving Suggestion: This salad pairs beautifully with grilled chicken, tortilla chips, or inside a wrap for a quick, nutritious lunch.
