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.
Ingredients
Scale
- 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
Instructions
- 1. Prep Your Ingredients: Gather all ingredients on your counter.
- 2. Cook the Corn: Boil fresh corn for 5-7 minutes until tender. Cool slightly before cutting kernels off the cob.
- 3. Combine the Veggies: In a large bowl, mix together corn, chickpeas, cucumber, cherry tomatoes, and red onion.
- 4. Mix in Fresh Herbs: Add chopped parsley and mint; stir to combine.
- 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. 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