Description
Summer Corn and Chickpea Salad is a vibrant, refreshing dish that captures the essence of summer in every bite. With sweet corn, protein-packed chickpeas, and colorful veggies, all drizzled with a zesty lime dressing, this salad is perfect for picnics, barbecues, or casual gatherings. Ready in minutes, it’s an ideal choice for anyone seeking a quick yet satisfying meal that bursts with flavor and nutrients.
Ingredients
Scale
- 2 cups fresh corn kernels (approximately 2 ears of corn)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Shuck the corn and cut the kernels off the cob into a bowl.
- Blanch the corn kernels in boiling water for 2 minutes; drain and cool under cold water.
- In a large bowl, combine cooked corn, chickpeas, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad mixture and gently toss to coat.
- Serve immediately or chill for 30 minutes to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg