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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

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Comments

  1. 5 stars
    Made this tonight and it was so good! Love all the flavor and all of the ingredients! Your recipes never disappoint.

    Reply

    1. Hi Andrea,
      The shallot should not burn, I would turn the heat down touch if this is happening. I hope this helps! xTieghan

      Reply

  5. 5 stars
    This was really yummy! Very easy to make and the flavors were perfect. The cooked shallots brought the flavors together but were not overbearing. Was a great side for our bbq, highly recommend!! Thank you for this recipe!

    Reply

  6. 5 stars
    We live in Hawaii and love fresh, delicious, and casual eating and this salad is a perfect addition to our family repertoires My extended family loves this dish and I’ve shared it with several friends who have all given it rave reviews. Try using raw corn cut off the cob. Adds some extra crunch.

    Reply

    1. HI! I am sure that will be great! Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

    1. Hi Michele! The dressing will keep in a cool place at room temp for up to 1 week. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

      Reply

  10. 5 stars
    I made this for the first time (but definitely not the last time!!!) tonight as a break between Thanksgiving and Friendsgiving and it was PERFECT! I used a bit of onion instead of the shallot and added in another avocado. My family ate it up and asked for more.

    Reply

  11. 5 stars
    This may be a silly question and not the right place, but how do I add a recipe to the “recipe box”? I can’t seem to find the button anywhere! Thanks for such a delicious salad!

    Reply

    1. Hi Erin! Just simply click the recipe box button twice, hit once, then hit it again to go to your recipe box. from there you can save the recipe your box! Please let me know if you have any other questions. I hope this helped! Thank you! xTieghan ??

      Reply

  13. 5 stars
    Made this for a bbq and everyone loved it. I didn’t add avocado because I didn’t want it in the leftovers. The shallot dressing is delicious and the flavors were just clean and vibrant — and it’s so beautifully colorful! Healthy and delicious. I could see adding some farro or other grain in place of the garbanzos – or in addition to. Will absolutely make this again. Would be great for a weekday lunch at work, too!

    Reply