Refreshing Summer Corn and Chickpea Salad Recipe Delight

As summer rolls in, the sun shines brighter, and your taste buds start craving something fresh and vibrant. Enter Summer Corn and Chickpea Salad, a delightful medley of flavors that dances on your tongue like a happy little tune. Imagine biting into sweet, juicy corn kernels that pop with every chew, mingling with tender chickpeas that add heartiness to this dish. light and creamy dessert light breakfast option The aroma of fresh herbs wafts through the air, making you feel like you’ve just stumbled upon a sun-drenched picnic in the park.

This salad isn’t just food; it’s a celebration of sunny days and warm nights. I remember the first time I made it for my friends during a backyard BBQ. With laughter echoing around us, we devoured the salad as if it were a treasure hidden beneath layers of greens. perfect summer beverage Perfect for those lazy summer afternoons or even as a vibrant side at your next potluck, this recipe promises to elevate any gathering.

This dish always gets rave reviews from friends who can’t get enough of its refreshing taste and colorful presentation.

Essential Ingredients

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

• Fresh Corn: Sweet summer corn is best; use frozen if fresh isn’t available—just thaw before adding.
• Canned Chickpeas: Drain and rinse well; they add protein and texture while being super convenient.
• Cherry Tomatoes: Opt for vibrant red or yellow ones; they add juicy bursts of flavor.
• Red Onion: Thinly sliced to provide a zesty crunch; soak in water first to mellow its sharpness.
• Cucumber: Use English cucumber for its thin skin and crisp texture; dice into bite-sized pieces.
• Fresh Herbs (Parsley & Mint): Chop finely for bright flavors; they elevate the salad’s freshness.
• Lemon Juice: Freshly squeezed juice brings acidity that balances the sweetness of corn perfectly.
• Olive Oil: A good quality extra virgin oil adds richness; drizzle generously but don’t drown the salad.
• Salt & Pepper: Season generously but taste as you go; these enhance all those lovely flavors.

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

Let’s Make it together

Prep Your Ingredients: Start by gathering all your ingredients on the counter. This makes the process smoother and ensures you have everything ready.

Cook the Corn: If using fresh corn, boil for 5-7 minutes until tender. Let it cool before cutting the kernels off the cob, avoiding any kernel casualties.

Combine the Veggies: In a large bowl, toss together corn, chickpeas, diced cucumbers, cherry tomatoes halved, and red onion slices. The colors should be popping like fireworks!

Mix in Fresh Herbs: Add chopped parsley and mint to the mix. These herbs not only brighten up your salad but also make it smell heavenly.

Dress It Up: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until combined. Drizzle this luscious dressing over your salad and toss gently to coat evenly.

Taste Test Time: Grab a fork and dive in! Adjust seasoning if needed—maybe more lemon juice or salt to suit your palate?

Enjoy every bite of your Summer Corn and Chickpea Salad! For more inspiration, check out this strawberry spinach salad recipe.

Perfecting the Cooking Process

Start by prepping your ingredients: chop veggies first, then cook corn, and mix everything in a bowl. This sequence keeps everything fresh and vibrant.

Add Your Touch

Feel free to swap chickpeas for black beans or add feta cheese for extra creaminess. Experiment with herbs like cilantro or parsley to enhance flavors. For more inspiration, check out this garlic butter green beans recipe.

Storing & Reheating

Store leftover salad in an airtight container in the fridge for up to three days. Enjoy cold; there’s no need to reheat this dish!

My friend once told me this salad was a game-changer at her summer BBQ, sparking recipe requests from everyone there!

FAQ

What can I substitute if I don’t have chickpeas?

You can easily use black beans or cooked quinoa as alternatives.

Can I make this salad ahead of time?

Yes, prepare it a day prior, but add dressing just before serving for freshness.

How can I make it more filling?

Add diced avocado or grilled chicken for extra protein and heartiness.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Refreshing Summer Corn and Chickpea Salad

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• Author: Mery Mack
• Total Time: 22 minutes
• Yield: Serves 4

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Description

This Summer Corn and Chickpea Salad is a vibrant and nutritious dish that captures the essence of sunny days. Bursting with fresh flavors, it combines sweet corn, hearty chickpeas, and crisp vegetables, all tossed in a zesty lemon dressing. Perfect for summer picnics or as a light meal, this salad is not only delicious but also easy to prepare, making it an ideal choice for busy weeknights.

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Ingredients

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• 2 cups fresh corn (about 3 ears) or frozen corn (thawed)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 medium cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

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Instructions

1. 1. Prep Your Ingredients: Gather all ingredients on your counter.
2. 2. Cook the Corn: Boil fresh corn for 5-7 minutes until tender. Cool slightly before cutting kernels off the cob.
3. 3. Combine the Veggies: In a large bowl, mix together corn, chickpeas, cucumber, cherry tomatoes, and red onion.
4. 4. Mix in Fresh Herbs: Add chopped parsley and mint; stir to combine.
5. 5. Dress It Up: In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle over the salad and toss gently.
6. 6. Taste Test Time: Adjust seasoning if necessary before serving.

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 250
• Sugar: 4g
• Sodium: 320mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 9g
• Protein: 9g
• Cholesterol: 0mg