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Home Eat Salads

Chickpea Corn Salad with Yogurt Dressing

4.67 from 6 votes
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By: Sarah BondUpdated: Sep 28, 2020 15 Comments

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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.

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

  • Portobello Mushroom Burgers
  • Grilled Watermelon Salad
  • Garden Fresh Tomato Soup
  • BBQ Pulled “Pork” Mushrooms
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

4.67 from 6 votes
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Author: Sarah Bond
Calories: 287kcal
Servings: 4 servings
Print Rate
A Chickpea Corn Salad that’s bursting with veggies and herbs, and tied together with a spiced Greek yogurt dressing.

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

*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 Information

Serving: 1serving Calories: 287kcal (14%) Carbohydrates: 39.5g (13%) Protein: 11.1g (22%) Fat: 11.2g (17%) Saturated Fat: 4.7g (29%) Cholesterol: 23mg (8%) Sodium: 661mg (29%) Potassium: 544mg (16%) Fiber: 6.8g (28%) Sugar: 6.9g (8%) Calcium: 150mg (15%) Iron: 3.8mg (21%)
Did You Make This?

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I originally posted this recipe over on Amanda’s Cookin’, where I’m a contributor.

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  1. Julie Van Sambeek says

    Posted on 8/2 at 1:51 pm

    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

    Reply
    • Sarah says

      Posted on 8/2 at 2:34 pm

      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 šŸ™‚

  2. Julia Lambert says

    Posted on 6/17 at 8:01 pm

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

    Reply
    • Sarah says

      Posted on 6/19 at 9:28 am

      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

    Posted on 2/28 at 10:14 pm

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

    Reply
    • Sarah says

      Posted on 3/2 at 4:56 pm

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

  4. Vanessa says

    Posted on 2/28 at 10:16 pm

    Thanks for sharing! Does it keep long?

    Reply
    • Sarah says

      Posted on 3/2 at 4:57 pm

      Stores well for about 3 days! šŸ˜€

  5. Diane says

    Posted on 4/30 at 5:12 am

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

    Reply
    • Sarah says

      Posted on 4/30 at 10:03 am

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

  6. Jeimy says

    Posted on 1/2 at 8:27 pm

    Absolutely delicious! I added chopped celery. Everyone at home raved about the combination of flavors.5 stars

    Reply
    • Sarah says

      Posted on 1/5 at 10:58 am

      That sounds delish! I’ll have to try it with some celery next time. Enjoy!!

  7. Cindy says

    Posted on 3/26 at 2:09 pm

    Super delicious

    i added cucumber for an even fresher flavor c:4 stars

    Reply
  8. jackie says

    Posted on 4/19 at 11:59 am

    What is the measurement of ! serving?

    Reply
    • Sarah says

      Posted on 4/19 at 1:32 pm

      It serves 4, which is about 1 heaping cup! šŸ˜€

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