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Home Recipes Salads

10 Minute Chickpea Salad (Family Favorite!)

4.80 from 10 votes
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By: Sarah BondUpdated: Jul 24, 2023 15 Comments

This post contains affiliate links.

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 salad that’s bursting with veggies and herbs, and tied together with a spiced Greek yogurt dressing.

Chickpea corn salad in a bowl with a serving spoon.


 

We’re in the height of salads-that-aren’t-salads 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. Delicious and nutritious chickpeas pair perfectly with the sweet corn and spiced yogurt dressing.

Chickpea corn salad in a bowl with a serving spoon.

Ingredients for chickpea salad

You just need a handful of ingredients to throw together this hearty chickpea salad.

  • Corn: I sometimes like to 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, not cooking required!)
  • 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
Ingredients for chickpea corn salad on a blue background.

How To Make Chickpea Salad

Making this easy garbanzo bean salad is stupid easy. There are just three steps:

Step 1: Salad
Dice bell pepper and chop the onion. Slice the green onion and finely chop the parsley. Toss all of that together with the drained corn, chickpeas, and feta.

Onions and green onions in a glass bowl.

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!

Corn, chickpeas, bell peppers, and green onions in a glass bowl with spoons.

Step 2: Dressing
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).

Step 3: Assemble
Gently fold the dressing into the chickpea salad mixture. Serve room temperature or chilled!

Chickpea corn salad in a bowl with a serving spoon.

Tips & Tricks

  • Storage: This chickpea salad store remarkably well in the fridge, making it great for vegetarian meal prep. Just keep it in an airtight container in the fridge for up to 5 days.
  • 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 a dairy-free yogurt in place of the Greek yogurt.
Chickpea corn salad in a bowl with a serving spoon.

summertime favorite Pairing Ideas

This chickpea salad is great anytime of the year, but it pairs particularly well with these summertime favorites!

  • Portobello Mushroom Burgers
  • Grilled Watermelon Salad
  • Garden Fresh Tomato Soup
  • BBQ Pulled “Pork” Mushrooms
Chickpea corn salad in a bowl with a serving spoon.

10 Minute Chickpea Salad (Family Favorite!)

4.80 from 10 votes
Prep: 5 minutes minutes
Cook: 5 minutes minutes
Total: 10 minutes minutes
Author: Sarah Bond
Calories: 287kcal
Servings: 4 servings
Print Rate
A chickpea salad that's bursting with veggies and herbs, and tied together with a spiced Greek 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.
    Chickpea corn salad in a bowl with a serving spoon.

Tips & Tricks

Store for up to 5 days in the fridge. 

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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  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 🙂

  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! 😀

  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! 😀

  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! 😀

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