Grab that can of chickpeas from the pantry, fresh cherry tomatoes, sweet corn, refreshing cucumbers, all your favorite herbs, feta cheese, and an avocado. Make a quick shallot vinaigrette. Toss. From Half-Baked Harvest.
1/2 cup fresh basil, roughly chopped
1/4 cup fresh cilantro, and or parsley, roughly chopped
1 tablespoon fresh chopped chives
1 can (14 ounce) chickpeas, drained
4 ears grilled or steamed corn, kernels removed
2 cups cherry tomatoes, halved
2 Persian cucumbers, diced
1 cup cubed feta cheese
1 avocado, diced
1/3 cup extra virgin olive oil
1 shallot, finely chopped
2 tablespoons fresh lemon juice + the zest of 1 lemon
2 teaspoons honey
2 tablespoons red wine vinegar
1 pinch crushed red peppers flakes
kosher salt and black pepper
1. To make the salad. Add the basil, cilantro, parsley, chives, chickpeas, corn, tomatoes, and cucumbers to a large bowl.
2. To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the lemon zest, lemon juice, honey, and red wine vinegar. Season with salt, pepper, and crushed red pepper flakes.
3. Pour the vinaigrette over the salad, tossing to combine. Top the salad with avocado, and feta.
To make ahead: complete the recipe up until adding the avocado. Let the salad cool, then store in an airtight container for up to 2 days. Before serving, toss the salad and add the avocado.
Approximately 260 calories per serving. Makes 6 servings.