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With over a dozen 5-star reviews, this chickpea corn salad with a smoky yogurt dressing is friend and family-approved. It comes together in 10 minutes and is packed with bright, refreshing flavors and herbs.
save this recipe!If you’re looking for an easy side dish that uses up those overflowing summer veggies and herbs, look no further than this chickpea corn salad. Similar to my zucchini corn salad, this one has a little more substance with the addition of a yogurt dressing and chickpeas.
And with such yummy flavors, it’s no wonder it’s my most requested recipe at family gatherings. Whether you’re headed to a summer potluck or just need a quick dinner, this salad with chickpeas is perfect for every situation.
Reader rating
“Absolutely delicious! I added chopped celery. Everyone at home raved about the combination of flavors.” —Jeimy
grab these ingredients
This hearty chickpea salad requires only a handful of ingredients. The recipe card provides exact measurements!
- Corn: I sometimes cook the corn before mixing it into the salad to give it a deeper sweetness and a bit of char (but in a time crunch, no cooking is required!).
- Chickpeas: Filling and full of fiber, chickpeas will make this salad a meal in itself.
- Bell Pepper: Any color bell pepper adds a 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 complete without some zingy feta cheese, right?
- Dressing Base: We’ll wrap it all together with a quick dressing made from Greek yogurt and lime juice
- Spices: To season the dressing, you’ll need smoked paprika, cumin, and garlic.
Can you eat raw corn?
We’re using canned corn here, which has been cooked previously. If you wanted to, you could use raw corn from the cob! Or saute it on the stove briefly to bring out its natural sweetness. The options are endless!
Change it up
- Add-Ins: This recipe is easily customizable. It’s great with the addition of olives, cucumber, carrots, cooked zucchini, or beans!
- Make It Vegan: Make this recipe vegan by using dairy-free yogurt in place of Greek yogurt.
favorite Pairing Ideas
This chickpea salad is great any time of the year, but it pairs particularly well with these summertime favorites!
- Portobello Mushroom Burgers: Is there anything more classic than a burger and salad at a potluck?
- Garden Fresh Tomato Soup: If you have a lot of tomatoes, this is a perfect soup to use up any leftovers after making the chickpea salad.
- BBQ Pulled “Pork” Mushrooms: Try drizzling the yogurt dressing over these smoky pulled mushrooms and serving the salad on the side.
Meal Prep it!
By layering the ingredients in jars, this recipe becomes perfect for vegetarian meal prep! I love it for fuss-free dinner sides throughout the week (they keep in the fridge for about 7 days).
Easy Chickpea Corn Salad (With Smoky Yogurt Dressing)
Ingredients
Chickpea Salad
- 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
- Salad: In a large bowl, toss together all Chickpea Salad ingredients.
- Dressing: In a separate bowl, mix together all dressing ingredients.
- Assemble: Drizzle over salad and toss to evenly combine. Serve room temperature or chilled.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This was an awesome salad and the whole family loved once I added way more spice and lime juice than was indicated by the recipe. I definitely suggest doubling spices and lime juice because I felt like it was extremely bland as written. But amazing after I doctored the recipe!
Thanks for cooking with me and sharing your feedback Sherri!
Made this last night as a bbq side.
I agree with other comments about spice levels – I doubled and added 3/4 teaspoon of cayenne pepper too!!
It was delicious, just had some for lunch with leftover bbq bits!!!
Love hearing that Paul, thanks for trying it!
I did make this and I was very excited to try it, but I found it a little uneventful. I was keen on it because I thought it sounded healthy and tasty. I think maybe more lemon juice or something. I will add it and see. Thanks for the lovely recipes. I enjoy them all the time.
Looks great. I’ll leave out the corn and add in a lower carb vegetable.
Seems like a great summer salad.
Thanks Lori, hope you enjoy it!