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Southwest Chickpea Salad

Alyssa Rivers, The Recipe Critic
  • 10 minutes
  • Serves 6

INGREDIENTS

1 15 ounce can

black beans, rinsed & drained

1 15 ounce can

chickpeas, rinsed & drained

1 15 ounce can

corn

1 pint

cherry tomatoes, chopped in half

2

medium avocado, diced

1

small can of diced olives

Juice of one lime

2 tbsp

extra virgin olive oil

1 tsp

cumin

1/4 tsp

chili powder

1/4 tsp

salt

1

⁄4 cup cilantro, chopped

1/4 cup

feta cheese for garnish (optional)