Mexican Chickpea Salad with Avocado and Lime Dressing

A filling Mexican salad with chickpeas, corn and avocado, served with a fresh lime and coriander dressing and spicy feta. Quick to make and ideal as a vegetarian main meal.

By yumbelo · 4 servings · 25 minutes

Ingredients

• 2 can Chickpeas, cooked
• 1 can Corn, canned
• 1 pc Romaine lettuce
• 4 pc Beefsteak tomatoes
• 1 pc red bell pepper
• 1 pc red onion
• 1 pc Jalapeño
• 2 pc ripe avocado
• 2 pc Lime
• 1 bunch Coriander
• 100 g Feta
• 3 tbsp Olive oil
• 1 tsp Cumin, ground
• 1 tsp Smoked paprika powder
• Salt
• Pepper

Method

1. Rinse the chickpeas and corn in a sieve and let them drain well.
2. Halve the limes and squeeze out the juice. Mix half of it with 2 tbsp olive oil, cumin, paprika powder, salt and pepper to make a dressing.
3. Wash the romaine lettuce, spin it dry and cut it into bite-sized pieces. Dice the tomatoes and cut the bell pepper into fine cubes.
4. Finely dice the onion. Remove the seeds from the jalapeño and chop it finely. Wash the coriander and roughly chop the leaves.
5. Halve the avocados, remove the pits, peel and cut into cubes. Drizzle with the remaining lime juice.
6. Mix the lettuce, tomatoes, bell pepper, onion, jalapeño, chickpeas and corn in a large bowl.
7. Pour the dressing over the salad and toss everything well. Gently fold in the avocado and coriander.
8. Crumble the feta, sprinkle it over the salad and serve immediately.