Ingredients for a vegan salad in a bowl, arranged in rainbow like stripes.

Why I love this chickpea salad

This easy, chickpea salad recipe is perfect for a 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.

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 is 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 summer garbanzo bean salad definitely beats the heat, and it has one of my favorite flavor combinations – cilantro and lime.you talk about the recipe, something related to the recipe.

Searching for more chickpea recipes? Mediterranean chickpea salad / curry chickpea salad / roasted chickpeas / chickpea tuna salad

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close-up top view of vegan chickpea salad in a small white bowl
Ideas

Ingredients:

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

  • Chickpeas – I use canned chickpeas for this recipe, but if you want to prepare your own from dried garbanzo beans, you can learn more here.
  • Corn – This recipe is great for summer corn-from-the-cob, but it also works just fine with frozen corn. Simply thaw the corn before using.
  • Lime – Fresh is always best for citrus, but bottled will work in a pinch. You can also swap out some of the lime for other citrus like lemon or oranges if you don’t have enough lime juice.
  • Red onion – You can swap this for another type of onion.
  • Cucumber – I recommend using an seedless cucumber for this recipe, but if you don’t have that, make sure you remove the seeds to prevent the salad from getting watery.
close-up top view of cilantro lime vinaigrette

Melissa’s tips for recipe success:

  • Don’t like cilantro? That’s ok! Try swapping out the cilantro for basil or parsley instead.
  • Meal prep tip: I recommend prepping your salad ingredients and keeping them separate from the dressing until you’re ready to serve. This will prevent the cucumber and tomato from releasing too much of their juices and keeps the salad from getting watery.
  • Save the chickpea liquid: It’s called aquafaba, and it’s normally used as an egg white substitute, but it makes a great swap for heavy whipping cream in my dairy free mousse. It’s also great to use in cocktails like my cherry vodka sour.
close up of a cold vegan side dish in a bowl.

Frequently asked questions

  • What goes well with chickpeas? Chickpeas are a great in salads, curry dishes, and pasta. They can also be roasted in the oven for a crunch snack or made into hummus for a creamy dip!
  • How long are chickpeas good in fridge? This salad should stay fresh in the fridge for up to 3-4 days, but always use your best judgment.
  • Can you eat chickpeas from can? Yes, canned chickpeas are already cooked and preserved in water. Be sure to drain the liquid (or save it as an egg white substitute) and rinse before eating.
  • Are garbanzo beans and chickpeas the same thing? Yes. They are the same thing, just a different name based on different languages. They can also be referred to as chi chi beans.

More dairy free salad recipes: kale caesar salad / strawberry poppyseed salad / kale and Brussels sprouts salad / Mexican street corn salad

Corn and Chickpea Fiesta Salad
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5 from 7 votes

Corn & Chickpea Fiesta Salad

By: Melissa Belanger
This corn and chickpea salad is the ultimate summer recipe. This healthy garbanzo bean salad packed with cucumber, tomato and peppers, and tossed in a fresh cilantro lime dressing for a light, yet satisfying meal, or side dish.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12 servings
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Ingredients 

For the chickpea salad:

  • 2 1/2 cups corn kernels
  • 2 15- ounce cans garbanzo beans, drained and rinsed
  • 3 cups quartered grape tomatoes, (about 1 pound)
  • 1 green bell pepper, diced
  • 1/2 red onion, finely diced (about 1/4 cup)
  • 1 English cucumber, chopped

For the cilantro lime dressing:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup lime juice, 4 tablespoons
  • 1 clove garlic, minced
  • 1 teaspoon coarse salt
  • 1/2 teaspoon pepper

Instructions 

  • Make your dressing. In a medium bowl (or in a large glass measuring cup), whisk together the dressing ingredients. Store in an airtight container until ready to use.
  • Mix your salad. Combine your salad ingredients in a large mixing bowl. Pour the dressing over the salad ingredients and stir until everything is mixed well.
  • Chill the salad. Refrigerate until serving or at least for a half an hour to let the flavors blend and adjust seasoning with salt & pepper, to taste, before serving.

Nutrition

Calories: 127kcal, Carbohydrates: 14g, Protein: 3g, Fat: 7g, Sodium: 379mg, Fiber: 3g, Sugar: 3g, Vitamin C: 16mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I'm Melissa.

I create easy, dairy free recipes because I know how hard living without milk can be. I believe you can live a completely satisfying life without dairy, and I want to teach you how.

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5 from 7 votes

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56 Comments

  1. Misty says:

    Yes! More recipes like this please! So yummy, colorful and most importantly healthy!

    Reply
  2. Thalia @ butter and brioche says:

    The fresh flavours, ingredients and vibrant colours of this salad are really making me wish I had a bowlful to devour now. Just divine!

    Reply
  3. Heather Mason @NuttyNutrition says:

    looks delicious! I love chickpea and cilantro! pinned!

    Reply
  4. Priya says:

    hi
    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 ..

    Reply
    1. Melissa Belanger 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!

      Reply