Description
Bright, refreshing, and bursting with flavor, this Summer Corn and Chickpea Salad is the perfect addition to your warm-weather meals. Combining sweet corn and hearty chickpeas with a zesty lemon dressing, this salad is not only visually stunning but also incredibly nutritious. Enjoy it as a side dish at barbecues, or make it a satisfying main course by adding grilled chicken or shrimp. Easy to make and versatile, it’s sure to become a summer favorite.
Ingredients
Scale
- 4 ears fresh sweet corn (or 2 cups frozen corn)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- ½ cup fresh parsley, chopped
- 3 tbsp extra virgin olive oil
- Juice of 1 large lemon
- Salt and pepper to taste
Instructions
- Prepare the Corn: Shuck fresh corn or thaw frozen corn in warm water.
- Cook the Corn: Boil fresh corn in salted water for 5 minutes until tender. Drain and cool.
- Combine Ingredients: In a large bowl, mix cooked corn, chickpeas, cherry tomatoes, red onion, and parsley.
- Mix the Dressing: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl until emulsified.
- Dress the Salad: Pour dressing over the salad mixture and toss gently to coat.
- Serve: Transfer to plates or serve directly from the bowl. Best enjoyed after resting for 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 279
- Sugar: 6g
- Sodium: 251mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg