Corn and Chickpea Fiesta Salad with Cilantro-Lime Vinaigrette

Corn and Chickpea Fiesta Salad

I’m not a big fan of warm weather or being hot in general. In fact, my mom says that I quit my first grade soccer team because I didn’t like the feeling of being sweaty. I love cold weather, falling leaves and snow. I look forward every year to wearing cozy clothes, boots and scarves and drinking a warm coffee on a chilly days. Luckily, I grew up in Wisconsin and there was more than enough cold weather to keep me happy.

Corn and Chickpea Fiesta SaladCorn and Chickpea Fiesta Salad

For the past several days it’s been 90 plus degrees here in Angers (the city where we live in France) and the last thing I want to do was create extra heat in our non-air-conditioned apartment. Normally the weather is pretty mild here – we even had a few days of snow last winter – but these last few days have been crazy-hot. Therefore, I’ve been on a mission to find recipes and ideas for cold salads or anything else that doesn’t need to be cooked. This corn and chickpea fiesta salad definitely beats the heat, and it has one of my favorite flavor combinations – cilantro and lime.

Corn and Chickpea Fiesta SaladCorn and Chickpea Fiesta Salad

Corn and Chickpea Fiesta Salad with Cilantro-Lime Vinaigrette
Prep time: 
Total time: 
Serves: 12
  • 2½ cups corn kernels
  • 2 cans chickpeas, drained and rinsed
  • 3 cups cherry tomatoes, quartered (about 1 pound)
  • 1 green bell pepper, diced
  • ½ red onion, finely diced
  • 1 English cucumber, chopped
  • Dressing:
  • ½ cup extra virgin olive oil
  • ¼ cup fresh cilantro, chopped
  • 4 tbsp lime juice
  • 1 clove garlic, minced
  • 1 tsp salt
  • ½ tsp pepper
  1. Combine all of the salad ingredients in a big bowl.
  2. In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
  3. Refrigerate until serving or at least for a half an hour to let the flavors blend.



  1. says

    Found this recipe via Pinterest. I’m making it tonight. I saw a few great recipes listed in your recipe index that I hope to make one day. Thanks for sharing.

  2. says

    Just had this at a potluck today. It was sooooo yummy, I had to stalk my friend for the recipe. She got it from Pinterest… and her pin led me here. Success! Thanks!

  3. says

    I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at We are new but at we are not photography snobs, we are just foodies.

  4. says

    Yum, yum, yum! I made this tonight and everyone in my family loved it, even the two-year-old! Thanks so much for sharing the recipe!

  5. says

    Your food photos are amazing. You can share your mouth watering photos with us at and your photos published on FoodieNewz without any editorial review.

  6. T. Smith says

    I made this last night along with some grilled marinated teriyaki chicken. It was such a nice, light summer meal and my husband loved it. I used edamame instead of green pepper just because it sounded yummy. I just found your blog and I love it! I plan on making many more of your delicious looking recipes. Thanks!!

  7. Priya says

    I want it for my daughters bday …
    I want to make it at night and serve it next day afternoon
    Will the onions smell or should I add onions just one he before
    Pls let me know ..

    • says

      You can add the onions when you make it, but I would recommend covering it before storing in the fridge. Otherwise, I would add the onions just before. Happy Birthday to your daughter!


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