This fiesta corn and chickpea salad recipe is perfect for healthy summer lunch – filled with cucumber, tomatoes and corn, with a cilantro lime dressing. It’s a flavorful vegan meal, but it’s also great for a healthy dish to pass at barbecues and summer gatherings. Makes 12 servings.
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.
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.
Here’s what you’ll need to make this chickpea salad:
- Chef’s knife
- Cutting board
- Measuring cups & spoons
- Mixing bowl
How to make this chickpea salad:
Make your dressing
In a medium bowl (or in a large glass measuring cup), whisk together the dressing ingredients. You can add the cilantro in here, or you can add it directly to the salad. It will get mixed in either way, so it’s totally up to you.
Chop your ingredients & rinse your chickpeas
Technically, you can just drain your chickpeas (and save the aquafaba if you want), but I always rinse mine. I like to make sure I get off all the excess aquafaba, and I usually leave my chickpeas in the strainer until I’m ready to add them to the salad.
Chop all of your ingredients and add them to a large mixing bowl. I like to see my cucumber to prevent excess water in my salad, but if you’re in a rush or don’t feel like it, that’s completely okay.
More chickpea recipes:
- Mediterranean chickpea salad
- Curry chickpea salad
- Couscous & chickpea tabbouleh
- Potato and chickpea curry
- Lemon basil chickpea salad
- Italian sausage and chickpea soup
More dairy free salad recipes:
- Black eyed pea salad
- Kale caesar salad with chicken
- Strawberry poppyseed salad
- Kale and Brussels sprouts salad
- Mexican street corn salad
- Berry watermelon salad
Fiesta Chickpeas Salad – This easy, vegan recipe is perfect for healthy summer lunch – filled with cucumber, tomatoes and corn, with a cilantro lime dressing. #chickpea #salad
- 2 1/2 cups corn kernels
- 2 15-ounce cans chickpeas, drained and rinsed
- 3 cups cherry or grape tomatoes, quartered (about 1 pound)
- 1 green bell pepper, diced
- 1/2 red onion, finely diced (about 1/4 cup)
- 1 English cucumber, chopped
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh cilantro, chopped
- 4 tbsp lime juice
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- Combine all of the salad ingredients in a big bowl.
- In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
- Refrigerate until serving or at least for a half an hour to let the flavors blend.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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