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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!
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.
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 🙂
This looks so good! Do you use this dressing in any other recipes?
Hmm I don’t think any recipes on the site, but it’s definitely tasty on salads! 😀
Thanks for sharing! Does it keep long?
Stores well for about 3 days! 😀
What could I substitute for the yogurt? I can’t eat dairy. Thanks!
A dairy-free yogurt (like soy) would work well here!
Absolutely delicious! I added chopped celery. Everyone at home raved about the combination of flavors.
That sounds delish! I’ll have to try it with some celery next time. Enjoy!!
Super delicious
i added cucumber for an even fresher flavor c:
What is the measurement of ! serving?
It serves 4, which is about 1 heaping cup! 😀
This really is delicious! Didn’t have a red onion, so added extra green onions and red bell pepper. Am storing the dressing separately so I can enjoy for the next few days. I like the ideas of adding chopped celery and or cucumber. Also thinking that adding some cilantro or mint would be tasty.
This salad is absolutely delicious. I added a cubed cucumber from my garden because I have lots of them.Lol I added extra garlic as well because I grow that to…so why not? YUMMY!
So happy to hear it, Susan! Thanks for letting us know how it went! 😀
Deceptively simple but tasty recipe – I was surprised at how easy yet flavoursome it was! I used unsweetened soy yoghurt and omitted the feta to make it vegan, and it was delicious. I’ll definitely be making this again.
Big smiles over here, thanks for trying it!