Description

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

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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.