Quick and Easy Chickpea Corn Salad

Step 1

Drain and rinse the canned chickpeas and corn.

Step 2

Wash and chop the cucumber and cherry tomatoes.

Step 3

Finely chop the onion.

Step 4

Add chickpeas, corn, cherry tomatoes, cucumber, onion, olives, and avocado in a large salad bowl.

Step 5

Combine avocado oil, Dijon mustard, honey, red vinegar, cilantro, salt, black pepper, oregano and crushed red pepper in a mixing cup.

Step 6

Add the mixture to the large salad bowl and stir.

Step 7

Transfer to glass meal prep bowls and store in the refrigerator for 3 days.