This is a great salad if you don’t have the energy or time to cook. Once again, this is a recipe that you can modify to fit your taste or the ingredients you have on hand – alternative ingredients such as green/red/yellow peppers, jalapenos, celery, edamame, etc. can be added/substituted. Also, none of the measurements below are too precise. I tend to just eyeball the quantity based on what I like, e.g. I love corn, but if you’re not a corn lover, reduce the amount or substitute the ingredient for another vegetable.


  1. Toss all the ingredients (except the avocado) together. Chill for about 30 minutes.
  2. Before serving, top with diced avocado. Eat and enjoy.


  • 1 can of chick peas – rinsed and drained
  • 2-3 slices of onions chopped (once I say slice, I mean one whole onion, sliced 2-3 times so that there are multiple onion “rings” in each slice)
  • 1.5 cups of frozen corn – defrosted
  • 1/2 cup of chopped tomatoes
  • 1 cup chopped carrots
  • Fresh ground pepper
  • ~ 2 tbs of fresh parsley
  • 1 large pinch of crushed red chili pepper flakes
  • 1 lemon, juiced
  • Diced half of avocado