Description
Experience the taste of summer with this vibrant Summer Corn and Chickpea Salad. Packed with sweet corn, hearty chickpeas, and colorful veggies, this refreshing dish is perfect for picnics, barbecues, or quick lunches. The zesty dressing brings everything together, creating a celebration of flavors in every bite. Easy to prepare and delightful to enjoy, it’s a must-have addition to your warm-weather menu.
Ingredients
Scale
- 2 cups fresh corn (or frozen, thawed)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro or parsley
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the Corn: Boil water in a pot, add corn cobs (if using fresh), and cook for 5-7 minutes until tender. Cool before cutting off kernels.
- Prepare the Veggies: Dice the bell peppers and finely chop the red onion.
- Combine Ingredients: In a large bowl, mix cooked corn, chickpeas, diced veggies, and herbs gently.
- Add Dressing: Drizzle olive oil and lemon juice over the salad. Season generously with salt and pepper; toss to combine.
- Serve: Enjoy immediately or chill in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 360mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg