Summer Corn and Chickpea Salad: A Refreshing & Nutritious Dish for Warm Days
A refreshing and vibrant salad perfect for warm days! This easy-to-make dish combines sweet summer corn, creamy chickpeas, crisp cucumber, and fresh herbs, all tossed in a light lime dressing. It’s a great side for BBQs, picnics, or a light lunch.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
Ingredients
Scale
- 2 tsp olive oil
- 2 green onions, thinly sliced (white & green parts separated)
- 2 ears fresh corn, kernels removed (or 1.5 cups frozen/thawed)
- 1 can (15 oz) chickpeas, rinsed & drained
- 1 large cucumber, quartered & sliced
- 1 tbsp lime juice (adjust to taste)
- ½ cup cilantro, roughly chopped
Instructions
- Sauté the green onions:
- Heat olive oil in a small skillet over medium-high heat.
- Add the white parts of the green onions and cook for 30 seconds.
- Stir in the green parts and cook for 15 more seconds. Remove from heat and let cool.
- Assemble the salad:
- In a large bowl, combine corn, chickpeas, cucumber, lime juice, cilantro, and the cooled green onion mixture.
- Toss gently until well mixed.
- Serve & enjoy!
- Serve immediately or chill for 30 minutes to enhance flavors.
- Great as a side or topped with avocado, feta, or grilled chicken for extra protein.
Notes
- Use fresh corn for the best flavor, but thawed frozen corn works in a pinch.
- For extra depth, grill the corn before cutting off the kernels.
- Let the green onion dressing cool slightly before mixing to keep the veggies crisp.
- Make ahead: This salad tastes even better after chilling for 30 minutes.
Nutrition
- Calories: 137 kcal per serving
- Sugar: 4g
- Fat: 3g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 6g