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10-Minute Southwest Chickpea Salad

Helen T. Patterson
A colorful, nutrient-rich Southwest Chickpea Salad loaded with chickpeas, black beans, corn, avocado, and cherry tomatoes.
Tossed in a lime-cilantro dressing and finished with feta, it’s a quick, protein-packed, fiber-rich dish that’s perfect for lunch, dinner, or meal prep.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine American, Southwestern
Servings 8

Equipment

  • 1 large mixing bowl
  • 1 Small Mixing Bowl
  • (1) Whisk
  • 1 knife
  • 1 cutting board
  • Measuring spoons and cups

Ingredients
  

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

Instructions
 

  • Prepare the Beans and Chickpeas: Begin by opening your can of black beans and chickpeas.
    Drain them thoroughly in a fine-mesh strainer, rinsing under cold running water.
    This step not only removes excess sodium but also improves the texture, leaving the beans tender yet firm.
    Set them aside in a large mixing bowl—the base for your salad.
  • Add the Corn for Sweetness: Next, drain a can of corn and gently add it to the bowl with your beans and chickpeas.
    The corn brings a natural sweetness and pops of color, creating a vibrant base.
    Use a spoon to lightly fold the corn in, ensuring it mixes evenly without breaking the beans.
  • Prepare Fresh Cherry Tomatoes: Take a pint of cherry tomatoes and rinse them under cool water.
    Using a sharp knife, carefully slice each tomato in half. The tomatoes add juiciness and a slight tang that balances the earthy beans.
    Add the halved cherry tomatoes to your bowl and fold them in gently so their juices mingle with the other ingredients.
  • Dice the Avocado for Creaminess: Select two medium ripe avocados for this salad.
    Cut them in half, remove the pits, and carefully peel off the skin. Dice the avocado into small, uniform cubes to ensure every bite is creamy.
    Add the diced avocado to the bowl last to prevent it from browning too quickly.
    Gently fold it into the mixture, keeping the pieces intact for a creamy, luxurious texture.
  • Incorporate the Olives for a Briny Kick: Open a small can of diced olives and drain any excess liquid. Sprinkle the olives into your salad bowl.
    Their briny, slightly tangy flavor adds a delicious contrast to the sweetness of the corn and tomatoes.
    Fold them in gently, making sure they are evenly distributed throughout the salad.
  • Prepare the Lime-Cilantro Dressing: In a small bowl, combine 2 tablespoons of fresh lime juice and 2 tablespoons of extra virgin olive oil.
    Add 1 teaspoon ground cumin, ¼ teaspoon chili powder, ¼ teaspoon salt, and ¼ cup chopped fresh cilantro. Use a whisk to blend everything thoroughly.
    The lime juice brightens the flavors, while the olive oil and spices create a rich, aromatic dressing that perfectly complements the salad.
  • Combine Salad and Dressing: Pour the prepared dressing over the salad ingredients in your large mixing bowl.
    Using a large spoon or spatula, carefully toss the mixture to ensure every ingredient is lightly coated.
    Take your time with this step to avoid mashing the avocado or crushing the beans, allowing all the flavors to meld together harmoniously.
  • Add the Feta Cheese for a Creamy Finish: Sprinkle ¼ cup crumbled feta cheese evenly over the top of the salad.
    The feta adds a slightly salty, creamy element that contrasts beautifully with the fresh vegetables and legumes.
    You can gently fold it in or leave it on top as a garnish, depending on your preference for presentation.
  • Taste and Adjust Seasoning: Before serving, taste your salad and adjust the seasoning if necessary.
    You may want to add a pinch more salt, a squeeze of lime, or a touch more chili powder to balance the flavors.
    This ensures the salad is perfectly seasoned and bursting with flavor in every bite.
  • Serve Immediately or Chill: For best results, serve the salad immediately while the avocado is fresh and vibrant.
    If preparing ahead, cover the bowl tightly and refrigerate for up to 2 hours. Gently toss again before serving to redistribute the dressing and flavors.
    This salad makes an excellent side dish, a light lunch, or a meal-prep option for busy weekdays.

Notes

  • Use ripe, firm avocados to ensure creamy texture without mushiness.
  • Rinse canned beans and chickpeas thoroughly to reduce sodium and improve flavor.
  • Cherry tomatoes can be substituted with grape tomatoes or diced regular tomatoes.
  • Adjust spices to taste; chili powder can be increased for more heat.
  • Add feta cheese just before serving to maintain its texture and prevent it from melting into the salad.
  • This salad is best enjoyed fresh but can be prepared a few hours in advance.
  • Optional: Add a pinch of smoked paprika or a dash of hot sauce for extra Southwest flair.