Summer Corn and Chickpea Salad
Dive into the vibrant flavors of summer with this refreshing Summer Corn and Chickpea Salad. Bursting with sweet corn, protein-rich chickpeas, and juicy cherry tomatoes, this salad is drizzled in a zesty lime dressing that enhances every bite. Perfect for picnics, light lunches, or as a side at barbecues, this dish is quick to prepare and guaranteed to impress your guests. Enjoy a colorful and nutritious meal that celebrates the essence of the season!
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling/Grilling
- Cuisine: American
Ingredients
Scale
- 2 cups fresh corn kernels (about 2 ears of corn)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 3 tbsp lime juice (freshly squeezed)
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- 1. Cook the corn by boiling or grilling until tender (about 5-7 minutes). If using canned corn, simply drain it.
- 2. While the corn cooks, rinse the chickpeas under cold water. Halve the cherry tomatoes and finely chop the red onion.
- 3. In a large bowl, combine cooked corn (cut off the cob if using whole), rinsed chickpeas, halved cherry tomatoes, diced red onion, and chopped cilantro.
- 4. In a separate small bowl, whisk together lime juice and olive oil. Pour over salad ingredients.
- 5. Season with salt and pepper to taste. Toss gently to coat everything evenly.
- 6. Serve immediately or let chill in the fridge for about thirty minutes to enhance flavors.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg