Summer Corn and Chickpea Salad
This summer corn and chickpea salad takes advantage of all the delicious fresh vegetables in summertime: cucumbers, tomatoes, and corn, then adds some fresh herbs, satisfying chickpeas, and salty feta! Salads don’t get more well-rounded and tasty than this one.
Not only is it super simple to make, but it’s also healthy and vegetarian (vegan if you exclude or replace the feta). It’s great as a side dish for dinner or as an easy and quick lunch. Chickpeas are one of my favorite types of beans because they’re super easy to use, super healthy, and are great in so many forms!
The dressing is also incredibly straightforward, just olive oil, lemon juice, salt, and pepper. If that didn’t sell you, you can also customize by adding chicken or tofu. It’s also great with the addition of roasted bell peppers and balsamic vinegar.
Here are some other great salad recipes: homemade caesar salad, mango avocado salsa, and Mediterranean roasted chickpea salad.
Ingredients
- 1 can cooked chickpeas (15 oz)
- 3 ears fresh corn
- 1 cup cherry tomatoes, halved
- 1 English cucumber
- 1/4 cup dill, chopped
- 1/2 cup feta
- 1/2 cup diced red onion
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Cook your corn by either boiling it in salted water for ten minutes, or grilling it until lightly charred. Use a knife to cut the corn kernels off and add them to a salad bowl.
- Drain the chickpeas and add them to the salad bowl along with the halved cherry tomatoes, chopped dill, feta, and red onion. Cut the cucumber in half lengthwise and then cut thin slices (shaped like semicircles). Add to the bowl.
- Add the olive oil, lemon juice, salt, and pepper, then mix well. Enjoy!
Summer Corn and Chickpea Salad
Ingredients
- 1 can cooked chickpeas 15 oz
- 3 ears fresh corn
- 1 cup halved cherry tomatoes
- 1 English cucumber (or 3 Persian cucumbers)
- 1/4 cup fresh dill chopped
- 1/2 cup feta
- 1/2 cup chopped red onion
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Cook your corn in salted boiling water for 10 minutes, or grill it until it is lightly charred. Cut the corn kernels off the ear and add them to a salad bowl.
- Cut the English cucumber in half lengthwise and slice thinly into semicircle shapes. Drain the chickpeas, and add to the bowl along with the cucumber slices, halved cherry tomatoes, red onion, fresh chopped dill, and feta.
- Add the olive oil, lemon juice, salt, and pepper. Mix well, then enjoy!