Half Baked Harvest · by Tieghan Gerard★ 4.5 (295)
Corn, Tomato, and Avocado Chickpea Salad
NUTRITION · PER SERVING20M COOK
CAL 20%·PRO 25%
CARBS 38G38% OF CAL
10G FIBER0G ADDED0G INTRINSIC17G OTHER10G TOTAL SUGAR
FAT 25G56% OF CAL
6G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh vegetable salad built on chickpeas with corn, tomatoes, cucumber, avocado, and feta cheese, dressed with a shallot vinaigrette. It's colorful, protein-rich, and ready in 20 minutes.
sidesaladbeans🍳 skilletgluten freevegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
- 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
At a glance
PER SERVING · TIME 20M
CAL 20%·PRO 25%
CARBS 38G38% OF CAL
10G FIBER0G ADDED0G INTRINSIC17G OTHER10G TOTAL SUGAR
FAT 25G56% OF CAL
6G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 579mg
- Total sugar
- 10g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 592mg
- Calcium
- 178mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 579MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.