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10 Minute Chickpea Salad (Family Favorite!)
Print Recipe
A chickpea salad that's bursting with veggies and herbs, and tied together with a spiced Greek yogurt dressing.
Course
Salads, Side Dishes
Cuisine
American
Diet
Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Salt, Vegetarian
Keyword
chickpea corn salad, chickpea salad, corn salad, garbanzo 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 Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Servings
4
servings
Calories
287
Author
Sarah Bond
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
Store
for up to 5 days in the fridge.
Nutrition
Serving:
1
serving
|
Calories:
287
kcal
|
Carbohydrates:
39.5
g
|
Protein:
11.1
g
|
Fat:
11.2
g
|
Saturated Fat:
4.7
g
|
Cholesterol:
23
mg
|
Sodium:
661
mg
|
Potassium:
544
mg
|
Fiber:
6.8
g
|
Sugar:
6.9
g
|
Calcium:
150
mg
|
Iron:
3.8
mg