Description
Experience the essence of summer with this vibrant Summer Corn and Chickpea Salad. Bursting with sweet corn, nutty chickpeas, and a zesty lemon dressing, this salad is a refreshing addition to any meal or gathering. Packed with fresh veggies and herbs, it’s not just a dish—it’s a celebration of flavors that will transport you to sunny picnics with every bite.
Ingredients
Scale
- 2 cups fresh corn (off the cob)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley or cilantro, chopped
- 3 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Boil the corn in salted water for 3-5 minutes until tender. Cool and cut kernels off the cob.
- While cooling, chop cherry tomatoes, cucumber, red onion, and herbs.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- In a large bowl, combine chickpeas, corn kernels, chopped veggies, and dressing. Toss until well mixed.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg