Vegan Chickpea, Corn, Cherry Tomato and Avocado Salad

3 servings

10 minutes

This refreshing vegan salad is inspired by Pan-Asian cuisine, combining simple yet flavorful ingredients. Chickpeas and corn add heartiness and a mild sweetness to the dish, while cherry tomatoes bring brightness and a slight tang. Avocado contributes a creamy texture, and red onion adds a spicy note. Fresh basil completes the aroma palette with its exquisite spice. Extra virgin olive oil enhances the natural flavors, while salt and black pepper balance all components. This salad is perfect for a light lunch, snack, or as an accompaniment to a main dish. It is rich in protein, healthy fats, and vitamins, making it not only delicious but also a nutritious choice for health-conscious individuals.

Energy value per serving

• Calories: 280.7
• Proteins: 10.6g
• Fats: 9.5g
• Carbohydrates: 37.2g

Ingredients

• Canned chickpeas: 300 g
• Canned corn: 175 g
• Cherry tomatoes: 15 pc
• Avocado: 1 pc
• Red onion: 0.5 pc
• Basil: 0.5 bunch
• Extra virgin olive oil: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut cherry tomatoes into quarters. Dice the avocado. Rinse, dry, and chop the basil.

   Required ingredients:

   • Cherry tomatoes: 15 pieces
   • Avocado: 1 piece
   • Basil: 0.5 bunch

2. Mix all ingredients, dress with oil, add salt and pepper.

   Required ingredients:

   • Canned chickpeas: 300 g
   • Canned corn: 175 g
   • Red onion: 0.5 piece
   • Extra virgin olive oil:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste