Summer Corn and Chickpea Salad
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!
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: Serves about 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 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
- 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.
- In a large bowl, combine the cooked corn (cut from the cob), rinsed chickpeas, chopped red onion, halved cherry tomatoes, and cilantro.
- Drizzle with lime juice and olive oil. Season with salt and pepper.
- Toss everything together until evenly coated.
- 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.