This vibrant and refreshing Corn Chickpea Salad is the perfect side dish or light lunch, packed with protein, fiber, and loads of fresh flavor. With the sweetness of corn, the heartiness of chickpeas, and a zesty dressing, it’s a salad that’s easy to make, healthy, and delicious!
Ingredients:
For the Salad:
- 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 small cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro or parsley, chopped
- 1 avocado, diced (optional, for creaminess)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice (or lemon juice)
- 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (or regular paprika)
- Salt and pepper to taste
Instructions:
1. Prepare the Salad Ingredients:
- If using frozen corn, cook it according to the package instructions, then drain and let it cool.
- In a large mixing bowl, combine the chickpeas, corn kernels, diced red bell pepper, cucumber, red onion, and cilantro (or parsley). If you’re using avocado, add it last to keep it from getting mashed.
2. Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, lime juice, honey (if using), cumin, smoked paprika, salt, and pepper. Adjust the seasoning to taste.
3. Combine the Salad and Dressing:
- Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Be careful not to mash the avocado if you’re using it.
4. Serve:
- Serve immediately for the freshest taste, or refrigerate for about 30 minutes to let the flavors meld together.
Tips:
- If you prefer a little extra crunch, you can add some toasted nuts or seeds like sunflower or pumpkin seeds.
- This salad makes a great addition to BBQs, picnics, or as a topping for grilled meats or fish.
- For a spicier kick, add a pinch of chili flakes or diced jalapeños to the dressing or salad.
- The salad can be stored in the fridge for up to 2 days, but if using avocado, it’s best to add that just before serving.
This Corn Chickpea Salad is a nutritious, satisfying, and customizable dish that’s sure to become a favorite for any occasion. Enjoy the fresh, zesty flavors!