Summer Corn and Chickpea Salad
Summer Corn and Chickpea Salad is a vibrant dish that captures the essence of summer with its refreshing flavors and colorful ingredients. This salad combines sweet corn, hearty chickpeas, and crisp vegetables, all tossed in a zesty dressing that elevates any meal. Perfect for picnics, barbecues, or a light dinner, this easy-to-make salad is sure to impress your guests while providing a delightful burst of flavor in every bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 2 cups fresh corn kernels (about 2 ears of corn)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh herbs (parsley or cilantro), chopped
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Cook the fresh corn by boiling it for about 5 minutes or grilling until slightly charred (approximately 7 minutes). Allow to cool before cutting off the kernels.
- Rinse and drain the canned chickpeas thoroughly.
- Dice the cherry tomatoes, cucumber, and red onion into bite-sized pieces.
- In a large bowl, combine corn kernels, chickpeas, tomatoes, cucumber, onion, and herbs. Toss gently.
- In a small bowl, whisk together lemon juice and olive oil with salt and pepper to taste.
- Pour the dressing over the salad mixture and toss gently. Let rest for about 10 minutes before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 5g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: - For added creaminess, mix in diced avocado or crumbled feta cheese. - Substitute chickpeas with black beans for a different flavor profile. - Store leftovers in an airtight container in the refrigerator for up to three days.