Description
Experience the vibrant flavors of summer with this delightful Summer Corn and Chickpea Salad. Bursting with sweet corn, crunchy chickpeas, and fresh vegetables, this salad is perfect for barbecues, picnics, or any sunny day. Tossed in a zesty lemon dressing, it’s not only visually stunning but also incredibly easy to prepare. Enjoy it as a refreshing side dish or light lunch that will keep you energized and satisfied!
Ingredients
Scale
- 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
Instructions
- Cook the corn by boiling or grilling until tender (about 5-7 minutes). Cool slightly and slice off the kernels.
- In a large bowl, combine corn kernels, chickpeas, diced cucumber, cherry tomatoes, red onion, and cilantro.
- In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad mixture and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 189
- Sugar: 3g
- Sodium: 238mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg