Description
Enjoy the vibrant flavors of summer with this easy-to-make Summer Corn and Chickpea Salad. Bursting with fresh ingredients, this colorful dish combines sweet corn, hearty chickpeas, and crisp vegetables, all tossed in a zesty lemon dressing. Perfect for barbecues, picnics, or meal prep, it’s a delightful addition to any table that will have everyone coming back for seconds.
Ingredients
Scale
- 2 cups fresh corn kernels (approximately 2 medium ears)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup diced red bell pepper
- 1 cup diced cucumber (preferably English)
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley or cilantro
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse canned chickpeas under cold water and drain well.
- If desired, sauté corn in olive oil over medium heat for 3-5 minutes until golden brown.
- In a large bowl, combine chickpeas, corn (if sautéed), red bell pepper, cucumber, red onion, and herbs.
- Drizzle with olive oil and lemon juice; season with salt and pepper. Toss gently to combine.
- Chill in the fridge for at least 30 minutes before serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: Optional Sautéing (5 minutes)
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg