Summer Corn and Chickpea Salad
Summer Corn and Chickpea Salad is a refreshing dish that embodies the vibrant flavors of summer. Perfect for barbecues or picnics, this salad combines sweet corn, crunchy chickpeas, and colorful vegetables to create a delightful medley. With zesty lime juice and fresh herbs, it’s an easy-to-make recipe that serves as a nutritious side or light meal, guaranteed to impress your guests and brighten any table.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 4 ears fresh sweet corn, shucked
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 medium red bell pepper, diced
- 1/2 cup fresh cilantro, chopped
- 1/4 medium red onion, finely chopped
- Juice of 2 limes
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Shuck the corn from the cob.
- Boil salted water; cook corn for about 3 minutes until tender but crisp. Let cool before cutting kernels off.
- Rinse chickpeas under cold water; shake off excess moisture.
- In a large bowl, combine corn, chickpeas, bell pepper, cilantro, and onion.
- Whisk lime juice and olive oil in a small bowl; season with salt and pepper. Pour over salad mixture and toss gently.
- Serve immediately or let sit for flavors to meld.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 5g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: - For creaminess, mix in diced avocado. - Swap chickpeas with black beans for a different flavor profile. - For added crunch, serve with tortilla chips or pita bread.