Description
Summer Corn and Chickpea Salad is a vibrant, refreshing dish perfect for warm-weather gatherings. This easy-to-make salad combines sweet corn, hearty chickpeas, crisp vegetables, and zesty dressing, creating a delightful medley of flavors and textures. Ideal for picnics, barbecues, or as a light meal, this salad not only looks stunning but also nourishes the body with wholesome ingredients. Enjoy it chilled or at room temperature—either way, it’s sure to impress!
Ingredients
Scale
- 3 ears fresh corn (about 2 cups kernels)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 medium red bell pepper, diced
- 1/2 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Boil water in a large pot and add the corn. Cook for 5-7 minutes until tender but still crisp. Remove from heat and plunge into ice water to cool.
- While cooling, dice the red bell pepper and cucumber.
- Cut kernels off the corn cobs once cooled. In a large bowl, combine corn, chickpeas, bell pepper, cucumber, and parsley.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until smooth.
- Pour dressing over the salad mixture and toss gently to combine.
- Serve immediately or chill in the fridge for up to 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg