Chickpea Corn Salad

A Chickpea Corn Salad that's bursting with veggies and herbs, and tied together with a spiced Greek yogurt dressing.

Course Salads, Side Dishes

Keyword chickpea corn salad, chickpea salad, corn 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

Cook Time 5 minutes

Total Time 10 minutes

Servings servings

Calories 287kcal

Author Sarah Bond

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.

Notes

*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