Vibrant Summer Corn and Chickpea Salad Recipe Delight

Summer Corn and Chickpea Salad is like a vibrant party on your plate, bursting with colors and textures that dance in the sunlight. Imagine sweet corn kernels popping like confetti while chickpeas add a hearty crunch, all tossed together with zesty lime and fresh herbs. This dish isn’t just a salad; it’s a bowl of summer happiness that will make your taste buds sing. For more inspiration, check out this lunch recipes recipe.

Every bite of this salad feels like a warm hug from the sun. Perfect for picnics, barbecues, or just because you’re craving something refreshing, this Summer Corn and Chickpea Salad promises to elevate your meal experience. Get ready to fall in love with the flavors!

Sharing this salad at my last family gathering led to countless compliments and requests for the recipe. It became an instant favorite among friends and family.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Choose sweet corn on the cob for the best flavor; it’s like sunshine in your salad.
• Canned Chickpeas: Rinse them well; they add protein and texture to balance the sweetness of corn.
• Red Onion: Finely chopped for a sharp kick; soak it in water briefly if you prefer less bite.
• Cherry Tomatoes: Halved tomatoes add juicy bursts of flavor; look for vibrant colors for optimal ripeness.
• Cilantro: Fresh cilantro adds an aromatic touch; don’t skip it unless you have strong feelings against its unique flavor.
• Lime Juice: Freshly squeezed lime juice brightens up the dish; bottled juice won’t give you that zing!
• Olive Oil: A drizzle of extra virgin olive oil enhances richness; opt for high-quality oil for the best taste.
• Salt & Pepper: Simple seasonings that bring all the flavors together; adjust to your personal preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Summer Corn and Chickpea Salad

Start by preparing the ingredients: Gather your fresh corn, canned chickpeas, and colorful veggies. Rinse everything thoroughly to keep things crisp and clean.

Cook the Corn: Bring a pot of salted water to boil. Add corn on the cob, cooking for about 5-7 minutes until tender but still crunchy. Drain and let cool before handling.

Prepare Chickpeas: Open a can of chickpeas and drain well. Rinse under cold water to remove excess sodium and preserve freshness.

Chop Veggies: Dice red onion finely, halve cherry tomatoes, and chop cilantro leaves. The goal is uniformity so every bite is balanced.

Toss It All Together: In a large mixing bowl, combine corn, chickpeas, onions, tomatoes, and cilantro. Drizzle with olive oil and lime juice for brightness.

Add Seasonings: Sprinkle salt and pepper over your mixture. Give everything a good toss until coated evenly—taste test! Adjust seasoning if necessary.

Chill & Serve: Let the salad sit in the fridge for at least 30 minutes before serving. This allows flavors to meld beautifully—trust me; it’s worth the wait!

Now sit back, relax, and enjoy this refreshing Summer Corn and Chickpea Salad that’s sure to impress every palate at your next gathering!

Perfecting the Cooking Process

Start by boiling the chickpeas until tender, then grill or roast the corn for added sweetness. While those cook, chop fresh veggies to mix in and prepare a zesty dressing for a burst of flavor.

Add Your Touch

Experiment with ingredients like avocado or feta cheese for extra creaminess. You can also swap out herbs based on what you have—basil or cilantro work wonderfully too!

Storing & Reheating

Store your salad in an airtight container in the fridge for up to three days. To refresh leftovers, add a sprinkle of lemon juice before serving to revive flavors.

Sharing this vibrant Summer Corn and Chickpea Salad at my last picnic brought smiles all around! Everyone loved how bright and fresh it tasted under the sun.

FAQ

What can I substitute for chickpeas in this salad?

Try using black beans or kidney beans as delicious alternatives to chickpeas.

Can I make this salad ahead of time?

Yes, it keeps well in the fridge but tastes best fresh within 24 hours.

Is Summer Corn and Chickpea Salad vegan-friendly?

Absolutely! This salad is entirely plant-based and perfect for vegan diets.

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Summer Corn and Chickpea Salad

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Bright, refreshing, and packed with nutrients, this Summer Corn and Chickpea Salad bursts with flavor and color. Sweet corn kernels and hearty chickpeas combine with zesty lime juice and fresh cilantro for a deliciously satisfying dish. Perfect for summer picnics, barbecues, or light lunches, this salad is quick to prepare and can easily become a crowd favorite. Experience summer on your plate with every vibrant bite!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Yield: Serves about 4
• Category: Salad
• Method: Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups fresh corn (about 3 ears)
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro, chopped
• Juice of 2 limes (about 4 tablespoons)
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Bring a pot of salted water to boil. Add corn on the cob and cook for 5-7 minutes until tender but still crunchy. Drain and cool.
2. In a large bowl, combine the cooked corn (cut from the cob), rinsed chickpeas, chopped red onion, halved cherry tomatoes, and cilantro.
3. Drizzle with lime juice and olive oil. Season with salt and pepper.
4. Toss everything together until evenly coated.
5. Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 210
• Sugar: 3g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 7g
• Cholesterol: 0mg

Keywords: Feel free to add avocado or feta cheese for additional richness. For variations, swap cilantro for basil or parsley based on your preference. This salad can be stored in an airtight container in the fridge for up to three days; add a splash of lime juice before serving leftovers.