Go Back
Jessica T. Brown

10-Minute Southwest Chickpea Salad

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 8
Course: Lunch, Salad, side
Cuisine: Healthy, Southwestern, Vegetarian
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.