Summer Corn and Chickpea Salad
Bright, vibrant, and bursting with flavor, this Summer Corn and Chickpea Salad is the perfect dish for sunny days. It’s a delightful blend of sweet corn, hearty chickpeas, and fresh vegetables, all tossed in zesty lime juice. Ideal for picnics, barbecues, or simply enjoying on your patio, this salad is not only visually stunning but also nutritious and satisfying. Enjoy it as a refreshing side or a light main course that will have everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 16 minute
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 4 ears fresh corn (or 2 cups frozen corn)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 ripe avocado, diced
- Juice of 2 limes
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Shuck the corn and cut the kernels off the cob (or thaw frozen corn).
- Rinse and drain the chickpeas.
- Dice the red bell pepper, red onion, and avocado into bite-sized pieces.
- In a large bowl, combine corn, chickpeas, bell pepper, onion, cilantro, and avocado.
- Drizzle with lime juice and olive oil; season with salt and pepper. Toss gently to combine.
- Serve immediately or chill in the fridge for at least 30 minutes before serving.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 195
- Sugar: 3g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Soak diced red onion in cold water for 10 minutes to reduce sharpness. Substitute chickpeas with black beans or add crumbled feta cheese for extra creaminess. Store leftovers in an airtight container in the refrigerator for up to three days.