Summer Corn and Chickpea Salad
Summer Corn and Chickpea Salad is a refreshing and colorful dish that’s perfect for summer gatherings. This vibrant salad combines sweet corn, hearty chickpeas, and an array of fresh vegetables tossed in a zesty lemon dressing. Easy to prepare and packed with nutrients, it’s an ideal side or main dish that will impress your guests. Enjoy this delightful salad as a celebration of summer on your plate!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 6
- Category: Salad
- Method: No cooking
- Cuisine: American
Ingredients
Scale
- 3 ears fresh corn, shucked
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 small red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Prepare the Corn: Shuck the corn and cut the kernels off each ear over a large bowl.
- Rinse Chickpeas: Pour canned chickpeas into a colander and rinse under cold water.
- Chop Veggies: Dice cucumber, halve cherry tomatoes, and finely chop red onion. Add to the bowl with corn and chickpeas.
- Make Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until combined.
- Combine: Pour dressing over the salad mixture. Gently toss until well-coated.
- Chill & Serve: Refrigerate for at least 30 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Customize by adding diced avocado or feta cheese for extra flavor. For an added kick, include diced jalapeños or bell peppers. Store leftovers in an airtight container for up to three days.