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Corn, avocado and lime chickpea salad

Corn, avocado and lime chickpea salad

By OcadoLifePublished on 11 September 2023This Corn, Avocado and Lime Chickpea Salad was rustled up by recipe developer and cookbook author Georgia Levy as a vibrant and delicious way to use up leftovers from her Tomato, Pepper and Chickpea Salad – saving you a bit of time in the kitchen. With crunchy sweetcorn, creamy avocado, sharp lime, chilli heat and spiced seeds all thrown into the mix, it’s a riot of flavours, colours and textures, with a mouthwatering Mexican vibe.
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Time and servings

20 minsTotal time
2Servings
15 minsPrep time
5 minsCooking time

Ingredients

  • 2 corn-on-the cob or 200g frozen sweetcorn
  • ¼ tsp fennel seeds
  • ¼ tsp cumin seeds
  • 10g pumpkin seeds
  • 10g sunflower seeds
  • ¼ tsp olive oil
  • 1 ripe small avocado, halved and destoned
  • 1 lime, ½ juiced, ½ cut into wedges to serve
  • 1 small red chilli, deseeded and finely chopped
  • 15g mint, leaves picked

Method

  • Step 1

    Put around 280g of leftover tomato, pepper and chickpea salad (see intro for link to recipe) into a large bowl; set aside.

  • Step 2

    Bring a kettle to the boil. Hold one cob upright on a chopping board and use a sharp knife to slice downwards to remove the kernels, staying close to the core. Repeat with the second cob. Put the kernels in a heatproof bowl (do the same if you’re using frozen sweetcorn). Pour over boiling water to cover, then leave for 10 mins; drain well.

  • Step 3

    Meanwhile, using a pestle and mortar, crush the fennel and cumin seeds with a pinch of salt until fine.

  • Step 4

    Toast the pumpkin and sunflower seeds in a small, dry frying pan over a medium-high heat for 1-2 mins, shaking the pan, until golden and starting to pop. Turn off the heat; quickly add the crushed seeds, stirring to coat. Stir in the oil at the end and transfer to a plate to cool.

  • Step 5

    Put the avocado flesh in a bowl and mash with a fork or potato masher. Squeeze in the lime juice.

  • Step 6

    Toss the corn, chilli and mint through the tomato, pepper and chickpea salad. Divide between 2 plates and dollop over the avocado. Sprinkle with the seeds and serve with lime wedges.