Chile Crunch Chickpea Salad

Chile Crunch Chickpea Salad

Chickpea Salad

Serves 4


  • 1 can drained and rinsed chickpeas
  • ¼ red onion chopped
  • 1 zucchini or cucumber chopped
  • ½ cup corn
  • 1 avocado
  • 2 cups grape tomatoes cut in half
  • ½ cup cilantro
  • ¼ cup olive oil
  • 3 tablespoons red wine vinegar
  • ½ lemon
  • ½ teaspoon salt
  • ground pepper to taste
  • 1 tablespoon Chile Crunch 


You can add any vegetables you have on hand. I added sliced, blanched asparagus.
Drain and rinse the chickpeas. Add all the vegetables and toss with oil and vinegar.
Cut avocado into cubes and place in a bowl. Squeeze the lemon juice over the avocado and gently stir to combine.
It is better if you refrigerate at least one hour before serving.

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