In need of a quick summer side dish recipe that’s filling and delicious? (I mean, how can you say no to that?) Today we’re whipping up a Chickpea Corn Salad that’s bursting with veggies and herbs, and tied together with a spiced Greek yogurt dressing.
We’re in the height of BBQ season, meaning I’ve made Zucchini Corn Salad no less than five times already. But I was craving a salad with a little more substance when I schemed up this recipe. Something filling with some protein, lots of vegetables, and a creamy sauce holding it all together.
And when it’s easy, filling protein I’m looking for, my instinct pulls me towards the can of chickpeas. But with it being our corn spotlight and all, we’re throwing in some corn for that sweet summertime flavor!
Ingredients for this chickpea salad
- Corn: I like to cook the corn before mixing it into the salad to give it a deeper sweetness and a bit of char.
- Chickpeas: Filling and full of fiber, chickpeas will make this salad a meal in itself.
- Bell Pepper: Any color bell pepper adds fresh crunch to this salad.
- Flavor Makers: We’ll flavor it up with finely diced red onion, sliced green onion, and fresh parsley.
- Feta: No summery salad is really complete without some zingy feta cheese, right?
- Dressing: We’ll wrap it all together with a quick dressing made from Greek yogurt, lime juice, smoked paprika, cumin, and garlic
Just a few minutes on the stove brings out the naturally deep, sweetness of corn. Cook just until it begins to brown, then mix in a big serving bowl with the rest of the veggies and feta.
Then you’ll whip up an easy yogurt garlic sauce that is going to trans-form that bowl of vegetables into some amazingness. Eat it alone, or on tacos, or on sandwiches, or with a spoon (there’s no judging here).
Pair this chickpea salad with our summertime favorites
- Portobello Mushroom Burgers
- Grilled Watermelon Salad
- Garden Fresh Tomato Soup
- BBQ Pulled “Pork” Mushrooms
Ingredients
Chickpea Corn Salad
- 1 Tbsp extra virgin olive oil 15 mL
- 1 15-oz can corn 425 g, drained
- 1 15-oz can chickpeas 425 g, drained
- 1 red bell pepper finely chopped
- ¼ cup finely chopped red onion 40 g
- ½ cup chopped green onions 50 g
- ½ cup chopped parsley 40 g
- ½ cup crumbled feta 80 g
Dressing
- ½ cup plain Greek yogurt 120 g
- 1 Tbsp lime juice 15 mL
- ½ tsp smoked paprika
- ¼ tsp each cumin, salt, pepper
- 1 clove garlic minced
Instructions
- Cook Corn*: Heat oil in a saute pan on the stove over medium/high heat. Add corn and cook, stirring frequently, until corn begins to brown on the edges, 3 to 5 minutes.
- Assemble Salad: In a large bowl, toss together cooked corn and the rest of the salad ingredients.
- Make Dressing: In a separate bowl, mix together all dressing ingredients. Drizzle over salad and toss to evenly combine. Serve room temperature or chilled.
Tips & Tricks
Nutrition Information
I originally posted this recipe over on Amanda’s Cookin’, where I’m a contributor.
Julie Van Sambeek says
I see no zucchini in the zucchini corn salad. Why is zucchini in the name when it’s not an ingredient and it’s not shown in the picture? I was excited of a new way to use my zucchini. I see you could simply add it but I just wondered why you had it in the description without it in the salad.
Sarah says
Hi Julie, I was referencing another salad I like to make during the summer that has zucchini and corn.
Indeed, this chickpea salad has no zucchini. I wanted it to be a bit more filling with the chickpeas, though that zucchini corn salad is one of my favorite 🙂
Julia Lambert says
This is great recipe! Chickpeas are my favorite and they taste great in this recipe.
Sarah says
Yay, so happy to hear Julia! They’re also my favorite (so you’ll find them a LOT over on this little corner of the internet!)
Suzanne says
This looks so good! Do you use this dressing in any other recipes?
Sarah says
Hmm I don’t think any recipes on the site, but it’s definitely tasty on salads! 😀
Vanessa says
Thanks for sharing! Does it keep long?
Sarah says
Stores well for about 3 days! 😀
Diane says
What could I substitute for the yogurt? I can’t eat dairy. Thanks!
Sarah says
A dairy-free yogurt (like soy) would work well here!
Jeimy says
Absolutely delicious! I added chopped celery. Everyone at home raved about the combination of flavors.
Sarah says
That sounds delish! I’ll have to try it with some celery next time. Enjoy!!
Cindy says
Super delicious
i added cucumber for an even fresher flavor c:
jackie says
What is the measurement of ! serving?
Sarah says
It serves 4, which is about 1 heaping cup! 😀