Description

This vibrant Summer Corn and Chickpea Salad is a refreshing dish that embodies the essence of summer. Bursting with sweet corn, crunchy chickpeas, and zesty dressing, it’s perfect for gatherings or a light lunch. Enjoy the explosion of flavors in every bite as you bask in the sunshine, making your meals an unforgettable experience.

Ingredients

Scale

2 cups fresh corn kernels (about 3 ears)
1 can (15 oz) chickpeas, rinsed and drained
1 medium red bell pepper, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro or parsley, chopped
2 tbsp lemon juice (freshly squeezed)
2 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Cook fresh corn by boiling in water for 5 minutes until tender but crisp. Cool before cutting off the cob.
In a large mixing bowl, combine chickpeas, corn, red bell pepper, red onion, and herbs.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
Drizzle dressing over the salad mixture; toss gently to combine.
Chill in the refrigerator for at least 30 minutes before serving to meld flavors.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup (150g)
Calories: 220
Sugar: 3g
Sodium: 300mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 7g
Cholesterol: 0mg

Keywords: For added protein, substitute chickpeas with black beans or edamame. Enhance creaminess by adding diced avocado before serving. If preparing ahead of time, add dressing just before serving to maintain freshness.