Category: Salads

California Chick Pea Salad:

Serves 2 meals or 4 sides

  • 1 cup cooked white corn
  • 15 oz. can Garbonzo Beans (1 can)
  • ¾ tablespoon or 4-5 thin slices of red onion finely chopped
  • 1 ripe avocado, cubed
  • ½ cup cherry tomatoes, halved
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • sea salt/pepper to taste

Heat oven to 400 degrees. On a lightly greased cookie sheet (smear with extra virgin olive oil), spread corn kernels in a single layer and bake until lightly golden (approximately 15 minutes).

Meanwhile, rinse beans in cold water and toss together with prepared onions, avocado, tomatoes, and cilantro. Add corn to mixture. Toss all ingredients together gently to avoid mashing avocado. Drizzle the lime juice, a small amount of extra virgin olive oil if needed (normally the corn coating is just enough), sea salt and pepper to taste.


Enjoy as a meal, served well with toasted whole wheat pita chips or flax chips.

Corn – can use frozen, canned or fresh

If you’re not a cilantro fan, just use fresh parsley or spinach

Best if served warm