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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.

overhead photo of Corn, Tomato, and Avocado Chickpea Salad

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!

overhead photo of Corn, Tomato, and Avocado Chickpea Salad before tossing

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.

overhead close up photo of Corn, Tomato, and Avocado Chickpea Salad after tossing

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.

side angled photo of Corn, Tomato, and Avocado Chickpea Salad after tossing

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!

Corn, Tomato, and Avocado Chickpea Salad | halfbakedharvest.com #healthy #tomatosalad #quick #mealprep

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!

Corn, Tomato, and Avocado Chickpea Salad

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Calories Per Serving: 580 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Shallot vinaigrette

US Customary - Metric

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!

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. 
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horizontal photo of Corn, Tomato, and Avocado Chickpea Salad

This post was originally published on August 13, 2019
4.53 from 294 votes (230 ratings without comment)

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Comments

  1. 5 stars
    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!

    Reply

  2. 5 stars
    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.

    Reply

    1. 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

      Reply

  5. 5 stars
    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!

    Reply

  6. 5 stars
    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!

    Reply

  7. 5 stars
    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.

    Reply

  8. 5 stars
    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.

    Reply

  9. 5 stars
    This may be the best salad I’ve ever eaten (I skipped the cilantro) – thank you so much for this delicious recipe!

    Reply

  10. 5 stars
    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!

    Reply

  11. 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

    Reply

    1. 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

      Reply

  12. 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.

    Reply

  13. 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! 🙂

    Reply