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10-Minute Southwest Chickpea Salad

Jessica T. Brown
A fresh and flavorful chickpea salad packed with protein, fiber, and healthy fats, ready in just 10 minutes.
Perfect as a light lunch, side dish, or meal-prep option.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Lunch, Salad, side
Cuisine Healthy, Southwestern, Vegetarian
Servings 8

Equipment

  • 1 arge Mixing Bowl
  • Measuring cups and spoons
  • 1 Chef’s Knife
  • 1 Whisk
  • Salad Serving Spoon or Tongs

Ingredients
  

  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 15-ounce can corn, drained
  • 1 pint cherry tomatoes halved
  • 2 medium avocados diced (about 2 ½ cups)
  • 1 4.25-ounce can diced olives
  • 2 tablespoons lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ cup fresh cilantro chopped
  • ¼ cup feta cheese crumbled

Instructions
 

  • Prepare the Beans and Chickpeas: Open the cans of black beans and chickpeas, then thoroughly rinse them under cold running water to remove excess sodium and preservatives.
    Drain completely and transfer them into a large mixing bowl, ensuring no liquid remains, which helps keep the salad crisp and prevents it from becoming soggy.
  • Add Corn, Tomatoes, and Avocado: Drain the can of corn and add it to the mixing bowl, followed by halved cherry tomatoes for a juicy, fresh burst of flavor.
    Dice the avocados into medium-sized cubes and fold them gently into the mixture, being careful not to mash them, so the salad maintains its creamy texture and appealing visual contrast.
  • Incorporate Olives and Fresh Cilantro: Open the can of diced olives and sprinkle them evenly over the salad, adding a subtle briny flavor that balances the sweetness of the corn and tomatoes.
    Chop fresh cilantro finely and mix it in to enhance the salad with a bright, herbaceous aroma that ties together all the ingredients.
  • Prepare the Dressing: In a small bowl, combine lime juice, extra virgin olive oil, cumin, chili powder, and salt.
    Whisk thoroughly until the mixture becomes a smooth, cohesive dressing that evenly coats the salad, releasing a fragrant, zesty aroma that will elevate every bite.
  • Toss the Salad: Pour the dressing over the prepared salad ingredients in the large mixing bowl.
    Using a spatula or salad tongs, gently toss everything together to ensure every bean, tomato, and avocado cube is lightly coated with the flavorful dressing without bruising the delicate ingredients.
  • Garnish and Serve: Sprinkle crumbled feta cheese evenly over the top of the salad for a tangy, creamy finish that complements the fresh vegetables and beans.
    Serve immediately in bowls or a large serving platter to preserve the crispness of the ingredients, making it an ideal, visually appealing dish for lunch, dinner, or meal prep.

Notes

  • Rinse canned beans and chickpeas thoroughly to reduce sodium and improve texture.
  • Handle avocado gently to avoid mashing; add it last if prepping ahead.
  • Use fresh lime juice for a brighter, more vibrant flavor than bottled.
  • Adjust seasoning to taste; a pinch more chili powder can add extra warmth.
  • Serve immediately for best texture; ingredients may release water if stored too long.