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Chickpea Corn Salad with Yogurt Dressing

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.

Salad ingredients on a plate on a white background - 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!

Salad ingredients on a plate on a white background - 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.

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
Salad ingredients on a plate on a white background - 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.

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).

Salad ingredients on a plate on a white background - 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.

Pair this chickpea salad with our summertime favorites

Salad ingredients on a plate on a white background - 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.

Chickpea Corn Salad

A Chickpea Corn Salad that’s bursting with veggies and herbs, and tied together with a spiced Greek yogurt dressing.
Print Pin Rate
Course: Salads, Side Dishes
Keyword: chickpea corn salad, chickpea salad, corn salad
Diet: Gluten-Free, Vegetarian
Occasion: 4th of July, Cinco de Mayo, Game Day, Thanksgiving
Time: 15 minutes or less, 30 minutes or less, 45 minutes or less
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 4 servings
Calories: 287kcal
Author: Sarah Bond
4.67 from 3 votes

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.

NOTES

*For a quicker recipe, skip cooking the corn and just stir it in with the other ingredients. Have the BBQ on? Grill 2 ears of corn until slightly charred, then stir into the salad.

NUTRITION

Serving: 1serving | Calories: 287kcal | Carbohydrates: 39.5g | Protein: 11.1g | Fat: 11.2g | Saturated Fat: 4.7g | Cholesterol: 23mg | Sodium: 661mg | Potassium: 544mg | Fiber: 6.8g | Sugar: 6.9g | Calcium: 150mg | Iron: 3.8mg
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I originally posted this recipe over on Amanda’s Cookin’, where I’m a contributor.

Hi, I’m Sarah!

Showing you how to make easy vegetarian recipes, one ingredient at a time.  Read more

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Recipe Rating




  1. 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.5 stars

    1. 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 🙂

  2. This is great recipe! Chickpeas are my favorite and they taste great in this recipe.

    1. 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!)

  3. Suzanne says:

    This looks so good! Do you use this dressing in any other recipes?

    1. Sarah says:

      Hmm I don’t think any recipes on the site, but it’s definitely tasty on salads! 😀

  4. Vanessa says:

    Thanks for sharing! Does it keep long?

    1. Sarah says:

      Stores well for about 3 days! 😀

  5. Diane says:

    What could I substitute for the yogurt? I can’t eat dairy. Thanks!

    1. Sarah says:

      A dairy-free yogurt (like soy) would work well here!

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