Refreshing Summer Corn and Chickpea Salad Recipe

Name: Refreshing Summer Corn and Chickpea Salad
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: American
Ingredients: 2 cups fresh corn kernels (about 2 ears); 1 can (15 oz) chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1 medium cucumber, diced; 1/4 cup red onion, finely diced; 1/4 cup fresh cilantro, chopped; Juice of 1 lemon; 2 tablespoons extra virgin olive oil; Salt and pepper to taste

Published: June 24, 2025

by mimi

Why You'll Love This Recipe

This Summer Corn and Chickpea Salad is incredibly easy to prepare, making it perfect for busy days
The explosion of flavors will have everyone asking for seconds
Its vibrant colors make it visually stunning and a showstopper on any table
Enjoy it as a main dish or a side; it’s versatile enough for any meal

Sharing this salad at our last family reunion had everyone raving about how fresh and tasty it was.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Fresh Corn: Choose sweet corn on the cob for the best flavor; nothing beats fresh off the grill.
Canned Chickpeas: Rinse well before using to remove excess sodium and enhance the flavor.
Cherry Tomatoes: Use ripe cherry tomatoes; their sweetness adds a delightful burst in every bite.
Cucumber: Opt for English cucumbers for their crisp texture and minimal seeds.
Red Onion: A small amount of finely diced red onion gives a nice sharpness without overpowering.
Fresh Cilantro: If you love it (or even if you don’t), feel free to adjust the amount based on your taste preferences.
Lemon Juice: Freshly squeezed lemon juice brightens up the flavors and adds acidity.
Olive Oil: A good quality extra virgin olive oil enhances flavor; don’t skimp here!
Salt and Pepper: Essential seasonings that elevate all other flavors in the salad.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Recipe preparation for Summer Corn and Chickpea Salad

How to Make Summer Corn and Chickpea Salad

Prep Your Ingredients: Start by gathering all your ingredients. Rinse the canned chickpeas under cold water until they’re free from foam. This simple step really enhances their flavor.

Cook the Corn: Boil or grill fresh corn on the cob until tender, about 5-7 minutes. Once cool enough to handle, slice off the kernels with a sharp knife—watch out for flying corn!

Combine Everything: In a large mixing bowl, combine chickpeas, corn kernels, diced cucumber, halved cherry tomatoes, chopped red onion, and cilantro. The colors alone will make you smile!

Create the Dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until well combined. Drizzle over the salad mixture before tossing gently.

Toss It Up: Use two forks or clean hands to mix everything thoroughly but gently so as not to mash anything. You want those beautiful colors shining through.

Chill and Serve: Allow your salad to chill for at least 30 minutes in the refrigerator. This helps meld all those glorious flavors together—a little patience goes a long way!

Now you’ve successfully prepared Summer Corn and Chickpea Salad! Serve it chilled as a refreshing side dish or enjoy it as a light lunch that keeps you energized throughout your day.

You Must Know

This vibrant Summer Corn and Chickpea Salad is not only refreshing but also a breeze to prepare
It’s packed with flavor and color, making it the perfect dish for summer gatherings, barbecues, or simply enjoying on your patio
The crunch of fresh veggies combined with the sweetness of corn creates a delightful experience

Perfecting the Cooking Process

Start by cooking the corn until it’s tender and sweet, then allow it to cool while prepping chickpeas and veggies for an efficient assembly.

Add Your Touch

Feel free to swap chickpeas with black beans or add avocado for extra creaminess and flavor diversity in your salad.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days; however, reheating isn’t recommended as it’s best enjoyed cold.

Chef's Helpful Tips

Use fresh corn for the best sweetness; canned versions can’t match that crunch!
If using canned chickpeas, rinse them well to remove excess sodium
Adding fresh herbs like cilantro can elevate flavor dramatically

Sharing laughter over this Summer Corn and Chickpea Salad reminds me of a picnic day gone hilariously wrong when I accidentally dumped too much salt—never a dull moment in my kitchen!

FAQ

Can I use frozen corn instead of fresh?

Yes, frozen corn works great; just thaw and drain before adding to your salad.

What dressing pairs well with this salad?

A simple lemon vinaigrette or olive oil and vinegar enhances flavors beautifully without overpowering them.

How long can I store the salad?

This salad lasts about three days in the fridge but tastes best fresh.