Corn, Tomato, and Avocado Chickpea Salad.
The everything but the kitchen sink Corn, Tomato, and Avocado Chickpea Salad. If you’re going to eat a salad today, it should definitely be this salad. It’s the perfect quick fix salad that’s almost no-cook and comes together in minutes. Grab that can of chickpeas from the pantry, some fresh cherry tomatoes, sweet corn, refreshing cucumbers, all your favorite herbs, feta cheese, and an avocado. Make a quick shallot vinaigrette…toss it all together, and done. It’s summery, healthy, and so good! Perfect for meal prepped lunches, a side salad, or a light dinner.
I’m feeling like I’ve shared a lot of sweet summer recipes recently, so switching up our regularly-scheduled Tuesday content, for summer salad content.
I have some simple throw it all in dinner recipes, some easy sweet treats, and even some get-creative cocktail recipes. But today I’m adding to my salads collection with this throw everything in but the kitchen sink summer salad. Yes, I have shared plenty of salads here on HBH, but salads like this? Not so much.
This is much more of a lunch salad, meal prepping salad, or light summer dinner salad. It’s beyond good, so freaking easy, and super fresh. And did I mention is (almost) no-bake and takes less than 30 minutes to put together? Kind of excited to be sharing this. I always hesitate to share simple recipes, but you guys always tell me to never hesitate, so here it goes. I hope you love this one as much as I do!
To make this salad you really just need all of the summer produce you can grab.
Start out by gathering up some herbs, which yes, are my obsession this month. If you read yesterday’s post then you know our garden is overflowing with every herb imaginable. Clearly I need to use them, so this is an herb heavy salad.
I like to use fresh basil, cilantro, parsley, and chives. Of course, if you don’t love cilantro, you can easily omit it. I’m well aware that cilantro is something you either love or you hate…I love it, but you do what’s best for you!
Add the herbs to a bowl, then add chickpeas, sweet cherry tomatoes, plenty of grilled corn, and Persian cucumbers. This makes up the bulk of your salad.
Now for the vinaigrette, this is where all the major flavor comes in.
Caramelized shallots, olive oil, lemon, honey, and red wine vinegar. It’s tangy, a touchy sweet, and balanced out with a pinch (more or less to your taste) of crushed red pepper flakes. I really couldn’t love this vinaigrette more. Simple, but it really packs a flavorful punch.
The key is to deeply caramelize the shallots on the stove. I know this is a little bit of an extra step, but one, I don’t love raw shallots. And two, caramelized shallots are worth any extra time. I learned this last fall when I made a similar vinaigrette, and I’ve been using the same method ever since. It’s so good.
Now, pour the warmish vinaigrette over the salad and toss. The moment the hot vinaigrette hits the fresh herbs in the salad you are immediately hit with delicious smells, the tomatoes become even juicier, and the chickpeas become soaked in flavor.
Add the salty feta cheese and avocado and that’s your salad!
Again, SO GOOD. It’s kind of amazing how something so simple and fresh can taste so delicious.
How do you eat this salad? Well, there are many ways.
Option 1: you can simply eat this just as is with a fork and nothing else. That’s great, super simple, and super healthy too.
Option 2: cook up some of your favorite seeded bread in a little olive oil. Add an egg or two and fry that up. Top the salad with the fried egg and enjoy with toast on the side. This is my personal favorite. I like it as a breakfast for dinner option and it takes just minutes.
Option 3: MEAL PREP! Make this on Sunday night, leave the avocado out, portion it out for lunch or dinner, then just toss and add the avocado before serving. You then have a well-marinated salad and it’s very delicious. Love a salad that actually gets better over time.
Option 4: family dinner with a side of crispy basil saltimbocca. YUM.
Either way you serve this up, it’s going to be loved by all!
If you make this corn, tomato, and avocado chickpea salad be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Corn, Tomato, and Avocado Chickpea Salad
Grab that can of chickpeas from the pantry, fresh cherry tomatoes, sweet corn, refreshing cucumbers, all your favorite herbs, feta cheese, and an avocado. Make a quick shallot vinaigrette…toss it all together, and done.
Ingredients
- 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 tomatoes, halved
- 2 Persian 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
Instructions
-
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!
Recipe Notes
To make ahead: complete the recipe up until adding the avocado. Let the salad cool, then store in an airtight container for up to 2 days. Before serving, toss the salad and add the avocado.
Our Favorite Recipes
Saucy Coconut Curry with Rice Noodles and Garden Vegetables.
its really nice post with great information. it’s so many helpful tips for recipe ideas…
Thank you so much Rahul! xTieghan
Yum! This is the perfect salad to meal prep and eat throughout the week!
Paige
http://thehappyflammily.com
Thank you Paige! xTieghan
It might be simple, but this is exactly the kind of recipe/post that makes me think: “Oh, that looks great, let’s make that someday this week”, and then I really do it as well. With the complicated recipes, I always think they require a specific reason for putting in all the effort, which I usually don’t have, cooking for one after work.
So yes, please post these things as well! (And yeah, I think I will make this salad on friday, when I have fresh groceries in.)
Thanks for always being inspiring! 🙂
So glad you like this and I hope it turns out amazing for you! Thank you so much Inge! xTieghan
This is the ultimate summer meal! It’s also pretty much what I’ve been eating for lunch every day because my garden is crazy.
Thank you so much Lindsey! xTieghan
Hi Tieghan. Last night I made your Corn,Tomato,Avo,and Chickpea Salad. I have been dieting and I loved it. I might substitute a thing or two only if I don’t have something. I just had to tell how much my husband and I enjoyed it. He ate a hamburger with it, It was a full meal for me. Thank you for making cutting fat and calories interesting. I am sorry I did not take the picture and we did eat the salad right away. YUMMY
Hi Tina! It is so great to hear that you and your husband loved this recipe and I hope your diet goes really well! Thank you for trying this! xTieghan
Made this for dinner tonight and my husband and I both had two bowls! I added one rotisserie chicken breast shredded and subbed blue cheese because I had it on hand. Definitely a keeper recipe, perfect for the end of summer!
Yes agreed! Thank you so much Leah! xTieghan
This may be the best salad I’ve ever eaten (I skipped the cilantro) – thank you so much for this delicious recipe!
Thank you so much Anette! I am so glad you loved this! xTieghan
Yes! Always love your “no cook” recipes for summer. It’s been hot and muggy in the northeast, so i can’t wait to make this tonight.
Thank you so much Libby! I hope you love this recipe! xTieghan
This was delicious! We decided to make summer salads that are healthier than potato or pasta salads and this was a hit! I do think it needed a crunch, next time I think I will add a chopped yellow pepper or two.
Ooo yum! So glad you enjoyed this Laura! xTieghan
This salad was fantastic. The carmalized shallots are well worth the time! I used a spring mix and grilled chicken instead of chickpeas for the first go around. I can only imagine the chickpeas are everything and I look forward to making this again. Thank you for all of your recipes they never let me down!
Thank you so much Evelyn! I am so glad you loved this recipe! xTieghan
This salad was delicious! Didn’t have any basil or cilantro on hand, so I thew in a bunch of arugula and it was so freaking good. That dressing is to die for and will be keeping a jar in my fridge to put on all salads for the foreseeable future. Thanks Tieghan!
I am so happy to hear that Chris! Thank you so much for trying this! xTieghan
I’m not a big fan of chickpeas, do you think if I subbed cucumbers that would be good?
Hi Kelsey! I am sure cucumbers will be delicious. Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is a fantastic salad!!
Thank you Gretchen! xTieghan
I made this for my lunches this week and it is absolutely delicious! Easy to put together and very tasty. I had frozen roasted corn from Trader Joe’s at home so I used that instead of roasting my own corn which of course made it even quicker to assemble.
Thank you so much Annika! xTieghan
This salad is the bomb! I wasn’t sure about the chickpeas but they added some nice texture. I peeled them before adding to salad. I almost added black beans instead but glad I stuck to Tieghan’s recipe. Didn’t have lemons so had to use lime juice instead…delish. It was a fair amount of washing and chopping, but worth it. I am going to a BBQ Saturday night, I am take ng this salad!
Thank you so much for making this Marie! I am so glad it turned out amazing for you! xTieghan
This is delicious!! Everyone loved it, no leftovers!
Amazing! Thank you so much Kim! xTieghan
Wow this was delicious! The vinaigrette is totally worth the effort.
Thank you so much Bridget! xTieghan
Made this for a bbq and everyone loved it. I didn’t add avocado because I didn’t want it in the leftovers. The shallot dressing is delicious and the flavors were just clean and vibrant — and it’s so beautifully colorful! Healthy and delicious. I could see adding some farro or other grain in place of the garbanzos – or in addition to. Will absolutely make this again. Would be great for a weekday lunch at work, too!
Agreed! So glad you enjoyed this salad, Carissa! xTieghan
This is delicious!! A keeper!
Thank you Kris! xTieghan
This may be a silly question and not the right place, but how do I add a recipe to the “recipe box”? I can’t seem to find the button anywhere! Thanks for such a delicious salad!
Hi Erin! Just simply click the recipe box button twice, hit once, then hit it again to go to your recipe box. from there you can save the recipe your box! Please let me know if you have any other questions. I hope this helped! Thank you! xTieghan ??
I made this for the first time (but definitely not the last time!!!) tonight as a break between Thanksgiving and Friendsgiving and it was PERFECT! I used a bit of onion instead of the shallot and added in another avocado. My family ate it up and asked for more.
I love to hear that! So glad you all enjoyed! Thank you Christina! xTieghan
Really amazing salad recipe and the dressing was great!
Thank you Sophie! So glad to hear that! xTieghan
Love this! How should the dressing be stored and how long will it last?
Hi Michele! The dressing will keep in a cool place at room temp for up to 1 week. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
Sounds absolutely delicious! Could you swap white wine vinegar instead of red?
HI! I am sure that will be great! Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
We live in Hawaii and love fresh, delicious, and casual eating and this salad is a perfect addition to our family repertoires My extended family loves this dish and I’ve shared it with several friends who have all given it rave reviews. Try using raw corn cut off the cob. Adds some extra crunch.
Love that! Thank you so much for trying this Joan! xTieghan
This was really yummy! Very easy to make and the flavors were perfect. The cooked shallots brought the flavors together but were not overbearing. Was a great side for our bbq, highly recommend!! Thank you for this recipe!
Thank you so much for trying this Megan!! xTieghan
Is the shallot supposed to burn? Mine always burns on high heat. Thanks!
Hi Andrea,
The shallot should not burn, I would turn the heat down touch if this is happening. I hope this helps! xTieghan
Delicious and so simple. Definitely adding it to my weekday repertoire!
Love that! Thank you so much Eneida! xTieghan
I just ate this salad with my family and we all love it.
Love to hear that! Thank you for trying this Heidi! xTieghan
Made this tonight and it was so good! Love all the flavor and all of the ingredients! Your recipes never disappoint.
Thank you so much Elizabeth! xTieghan
Wonderful way to use up summer veggies! The vinaigrette was incredible. Thank you!
Thank you so much Anna! That is so great to hear! xTieghan
I made this tonight for my family and it was so fragrant and delicious! Even the kids liked it. Thanks for the recipe!
Thank you Hayley!! I am so glad this turned out so well for you! xTieghan
We ate this warm over pasta with grilled elk steaks – amazing! Always love HBH recipes!
Thank you so much Kati! xTieghan
Incredible again, Tieghan! I didn’t know what to expect of these flavors together but I knew coming from you it would be good. Such a delicious combination, with the dressing taking it to the next level. Thank you!
Thank you so much Jen! I am really glad this turned out so well for you! xTieghan
So good!! We will definitely be making this salad again!
Thank you Erin! xTieghan
So delicious! It was a hit with the whole family! Great to serve on those hot summer days. I added pasta to mine to make it a compl meal! I’m sharing this recipe with all my friends and family. Did I mention how delicious this is???
Hey Jodi,
I am so glad you enjoyed this recipe!! Thanks so much for giving it a try. xTieghan
So good Served it with sirloin kabobs and toasted pita with a butter garlic rub So glad I have leftovers for lunchb
Thank you so much Marie! I am really glad this turned out so well for you! xTieghan
Amazing salad!! Looks so simple, but it is sooooo good! My husband is not a huge fan of salads, but this one he liked a lot!! Thank You for sharing these wonderful and creative recipes
Thank you!! I hope you continue to enjoy my recipes, Elena! xTieghan
I LOVE THIS RECIPE! I’ve made it 3 times and it never disappoints. I added in a rotisserie chicken (the whole thing!) and toasted pine nuts. It’s so good!
Thank you Ange! xTieghan
This looks amazing!!! I want to add shrimp so my husband will eat it hehe! What shrimp recipe do you feel would complement best?
PS thank you SO much for your brilliance. HBH is my go-to for ALL recipes.
Hey Hilary,
I would recommend just sautéing the shrimp in a little olive oil, salt, pepper, and garlic. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tieghan.. this was the ultimate summer recipe. The dressing is beyond delicious. Your ability to mix flavors is just beyond my comprehension. Thank you so much for taking me outside my comfort zone and so broadening my horizons!!! So enjoying this journey you have put me on.
By the way … no left overs on this one …. no one could stop eating it !!!
Wow yes!! I am so happy this turned out so well for you, Judi! Thank you for trying it! xTieghan
Absolutely delicious! The dressing especially is unique and yummy (:
Thank you Melina! xTieghan
we eat this once a week! Seriously addicting!
Thank you Abbey!! I am so glad this turned out so well for you! xTieghan
I made a riff on this and it was LOVELY. Thanks for the inspiration!
Thank you so much Edith! I am really glad this turned out so well for you! xTieghan
This salad is so delicious!! The only adjustments I made were to double the dressing amount and I used frozen Trader Joe’s roasted corn. Other than that it’s fantastic.
This is so delicious! We’ve made it twice now with herbs and produce from our garden!
Love that! Thank you Lisa! xTieghan
This was really good and a great way to use farm stand veggies. I cooked and cut up the corn the day before and the day of eating, I mixed everything. The only thing I left out, b/c I ran out of it, was basil. Very easy and a different take on a salad. I will make again.
I am really glad this turned out so well for you, Alissa! Thank you so much for trying it! xTieghan
I have made this salad before it’s amazing! Can you make the dressing ahead and how many days will it store up to in the fridge in a mason jar do you think? Thinking of making this salad to take up to the cottage.
Hey Lucy,
I am so glad you have been enjoying this recipe, it is such a great summer salad! I think you could make the dressing up to a week in advance. Please let me know if you have any other questions! xTieghan
Great recipe and very adaptable to what may have on hand -just did some lemon juice on it, salt and pepper blend, and skipped dressing ( Calorie saving for me) had some chopped zucchini and some left over freekeh to sprinkle in to it also. Good vegetarian main or side dish with something else.
Amazing! I am really glad this turned out so well for you, Frances! Thank you! xTieghan
I’m obsessed with this salad! Made it 3 or 4 times already and will continue to make it! So delicious and refreshing!
Thank you so much Kelsie! I am really glad this turned out so well for you! xTieghan
I made this after corn season so I substituted 2 cups of frozen corn. Grilled would probably have been yummier but frozen worked well. The salad was a big hit.
Love that! Thank you for trying this recipe, Ann! xTieghan
Very yummy! Great tips and Loved the egg with it!
Thank you Kacey! xTieghan
Just made this !!! Can’t wait for dinner I admit I tried it of course Best part of being a cook Delicious
Hey Marie,
I am so glad you have enjoyed the recipe, thanks so much for giving it a go! Happy New Year! xTieghan
Super yummy salad! Loved all the fresh herbs and lemon zest. Taking for my lunch tomorrow. Will definitely make again 😋
Hey Gayle,
Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan