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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 | #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

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Calories Per Serving: 260 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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  • 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

Shallot vinaigrette


  • 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!


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

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  1. 5 stars
    Every recipe is my new favorite! Seriously though, this was fantastic! All of the favorite flavors of summer come together.

    1. Hey Leslie,
      Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan

  2. 5 stars
    Huge hit at my dinner party! Everyone loved this salad and was asking for the recipe after. Super fresh and feels like summer.

  3. 5 stars
    I just made this salad for the first time and my husband and I devoured it! The creamy avocado mixed with the tomato reminded me of my favorite pico de gallo. It was also my first time preparing a vinaigrette and all I can say is next time I’ll double the batch, it was delicious! Thank you for the great recipe!

  4. 5 stars
    It’s January and I made this last night to accompany the Chipotle Chicken Nachos. I had to use canned corn because corn is so out of season but it was still SO good. I can’t wait to make it in August when I can grill the corn cobbs, it will be even better. Even still, I got a ton of compliments on it and it really paired nicely with the nachos!

    1. Hey Kelly,
      Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan

  5. 5 stars
    I made this salad last night and had leftovers for lunch today. Delicious does not even begin to describe it! I made it exactly as written, and it might be my favorite salad ever! It is that good. I made it for my family, and even the kids loved it. 🙂 Thank you for such great recipes… they never disappoint!