Vegan Chickpea, Corn, Cherry Tomato, and Avocado Salad
Salads • Pan-Asian
Description
If possible, I prefer to use dry chickpeas, soaking and boiling them beforehand. I haven't yet had the chance to scoop corn from the cob, but that would probably be better than canned. Some people like to add mayonnaise (including vegan), but I prefer it with oil. Others add boiled small shell pasta for heartiness, but it’s definitely healthier and more diet-friendly without it.
Ingredients
- Chickpea 10 oz
- Canned Corn 5 oz
- Marinated cherries 15 pieces
- Avocado 1 piece
- Spanish onions ½ piece
- Basil ½ bunch
- Olive Oil to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the cherry tomatoes into quarters. Dice the avocado. Rinse, dry, and chop the basil.
Step 2
Mix all the ingredients, dress with oil, and season with salt and pepper.
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