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Summer Corn and Chickpea Salad

5 from 2 votes
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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner, Lunch, Side Dish
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Add the olive oil, lemon juice, salt, and pepper. Mix well, then enjoy!