This salad delivers big flavor with minimal effort. The smoky chipotle pairs perfectly with the natural sweetness of corn and the creamy texture of chickpeas, creating a balanced bite every time.
It’s quick to prepare, requires no cooking if you use canned ingredients, and stores well for several days. It’s also naturally vegetarian and easy to customize based on what you have on hand. Whether you’re hosting a gathering or prepping weekday lunches, this salad fits the bill.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cans (15 ounces each) chickpeas, drained and rinsed 1 1/2 cups corn kernels (fresh, canned, or thawed frozen) 1 red bell pepper, diced 1/2 red onion, finely chopped 1 avocado, diced 1/4 cup chopped fresh cilantro 1 tablespoon olive oil 1 to 2 chipotle peppers in adobo sauce, finely minced 1 tablespoon adobo sauce (from the can) 2 tablespoons fresh lime juice 1/2 teaspoon ground cumin Salt and freshly ground black pepper to taste
Directions
In a large bowl, combine the drained chickpeas, corn, diced red bell pepper, red onion, avocado, and cilantro.
In a small bowl, whisk together olive oil, minced chipotle peppers, adobo sauce, lime juice, cumin, salt, and black pepper until well combined.
Pour the dressing over the salad and gently toss to coat all ingredients evenly.
Taste and adjust seasoning as needed, adding more lime juice or salt if desired.
Chill for at least 20 minutes before serving to allow the flavors to meld, or serve immediately.
For added protein, mix in grilled chicken, shrimp, or crumbled queso fresco. To keep it vegan, add extra chickpeas or black beans.
If you prefer a milder version, reduce the amount of chipotle peppers and omit the extra adobo sauce. For extra crunch, stir in diced cucumber or jicama.
You can also turn this salad into a complete meal by serving it over cooked quinoa or brown rice, or stuffing it into wraps and tacos.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time.
If making ahead, consider adding the avocado just before serving to prevent browning. Stir gently before serving to redistribute the dressing. This salad is best enjoyed cold or at room temperature and does not require reheating.
FAQs
Can I use dried chickpeas instead of canned?
Yes, cook dried chickpeas until tender before using. Make sure they are fully cooled before mixing into the salad.
What if I don’t have chipotle peppers in adobo?
You can substitute smoked paprika with a pinch of cayenne for heat, though the flavor will be slightly different.
Is this salad spicy?
It has a moderate smoky heat. You can easily adjust the spice level by reducing or increasing the chipotle.
Can I make this salad ahead of time?
Yes, it’s great for meal prep. Prepare it a day in advance, but add avocado just before serving.
Can I use grilled corn?
Absolutely. Grilled corn adds a delicious smoky flavor that complements the chipotle perfectly.
How do I keep the avocado from browning?
Toss the diced avocado with a little extra lime juice and add it just before serving.
Is this recipe vegan?
Yes, as written it is completely plant-based.
Can I freeze this salad?
Freezing is not recommended, as the texture of the vegetables and chickpeas will change once thawed.
What can I serve this with?
It pairs well with grilled meats, tacos, burrito bowls, or tortilla chips.
Can I double the recipe?
Yes, this recipe scales up easily for parties or gatherings.
Conclusion
Chipotle Chickpea Corn Salad is a fresh, smoky, and satisfying dish that comes together quickly and delivers bold flavor in every bite. Whether served as a side, topping, or main dish, it’s a versatile recipe that’s perfect for everyday meals or entertaining.
This Chipotle Chickpea Corn Salad is a smoky, zesty, and protein-packed dish made with hearty chickpeas, sweet corn, crisp bell peppers, and creamy avocado tossed in a bold chipotle-lime dressing. Perfect as a side dish, meal prep lunch, taco topping, or plant-based main, this easy chickpea corn salad delivers vibrant flavor with minimal effort.
Ingredients
2 cans (15 ounces each) chickpeas, drained and rinsed
1 ½ cups corn kernels (fresh, canned, or thawed frozen)
1 red bell pepper, diced
½ red onion, finely chopped
1 avocado, diced
¼ cup chopped fresh cilantro
1 tablespoon olive oil
1–2 chipotle peppers in adobo sauce, finely minced
1 tablespoon adobo sauce (from the can)
2 tablespoons fresh lime juice
½ teaspoon ground cumin
Salt and freshly ground black pepper to taste
Instructions
In a large mixing bowl, combine chickpeas, corn, diced red bell pepper, red onion, avocado, and chopped cilantro.
In a small bowl, whisk together olive oil, minced chipotle peppers, adobo sauce, lime juice, cumin, salt, and black pepper until smooth.
Pour the dressing over the salad and gently toss until evenly coated.
Taste and adjust seasoning, adding more lime juice, salt, or chipotle as desired.
Chill for at least 20 minutes to allow flavors to meld, or serve immediately.
Notes
For meal prep, add avocado just before serving to prevent browning.Adjust spice level by reducing or increasing chipotle peppers.Grilled corn adds extra smoky depth.For extra crunch, add diced cucumber or jicama.Easily turn into a main dish by serving over quinoa or brown rice.
