Chickpea Salad with Corn: A Simple and Healthy Delight
This Chickpea Salad with Corn is a quick and easy recipe that transforms a few simple ingredients into a delicious and healthy meal. The combination of chickpeas, corn, and crunchy veggies, all tossed in a tangy dressing, makes this salad the perfect side dish or light lunch.
It’s not only nutritious but also satisfying, with each bite offering a mix of textures and flavors. If you’re looking for a refreshing, healthy option that you can whip up in just 15 minutes, this salad is for you!
Why Will You Love This Recipe?
- Quick and easy – You can have this salad ready in just 15 minutes, making it perfect for busy days when you need something fast but still tasty.
- Healthy and nutritious – Packed with fiber from the chickpeas, vitamins from the veggies, and healthy fats from the olive oil, this salad is as nutritious as it is delicious.
- Versatile side or main dish – It works great as a side dish at a BBQ, but you can also enjoy it as a light main meal.
Recipe Variations
- Add avocado – For extra creaminess and healthy fats, toss in some diced avocado right before serving.
- Switch up the veggies – Feel free to add bell peppers, cucumbers, or even cherry tomatoes for extra color and flavor.
- Add some protein – You can toss in some grilled chicken or tofu to turn this into a more filling meal.
- Use a different dressing – Try a lemon vinaigrette or balsamic dressing instead of apple cider vinegar for a different flavor profile.
Tools You’ll Need
- Salad bowl – For combining all the ingredients together.
- Grater – To grate the carrot and celeriac.
- Sharp knife – For finely chopping the onion and preparing the vegetables.
- Vegetable peeler
FAQ
Can I make it ahead of time?
Yes! This salad stores well in the fridge for a day or two, making it a great make-ahead dish for meal prep or entertaining.
How should I store leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Give it a quick toss before serving.
How long does it last?
The salad will stay fresh for up to 2 days in the refrigerator, but it’s best enjoyed within the first 24 hours for the crunchiest texture.
What can I serve it with?
This salad pairs beautifully with grilled meats, burgers, or even a simple soup. It’s also a great addition to a summer BBQ spread.
Is it suitable for every diet?
Yes! This salad is naturally vegan and gluten-free, making it a versatile option for different dietary needs.
Other Salad Recipes You’ll Love
- Quinoa Leek Salad
- Purslane Salad with Corn and Eggs
- German Celeriac Salad with Walnuts
- Vegetarian Olivier Salad
- Healthy Kidney Bean Salad Recipe
- Homemade Yogurt Salad Dressing
- Cucumber Salad with Radish
- Best Creamy Egg Salad Recipe
Chickpea Salad with Corn recipe
Equipment
- 1 Grater
Ingredients
For the Salad:
- 1 can chickpeas drained (about 1½ cups)
- ⅓ can corn drained (about ⅔ cup)
- ½ red onion finely chopped
- 1 carrot grated (about 4.2 oz)
- 2.8 oz celeriac root grated (80 g)
For the Dressing:
- 4 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1½ tsp salt
- ⅕ tsp black pepper
Instructions
- Drain and rinse the chickpeas and corn.
- Peel and grate the carrot and celeriac root.
- Finely chop the red onion.
- In a small bowl, mix together the olive oil, apple cider vinegar, salt, and pepper to make the dressing.
- Toss the vegetables with the dressing until well coated. Serve immediately or refrigerate for later. Enjoy!
