Introduction:
This vibrant Chickpea and Corn Salad is a quick and healthy dish perfect for summer barbecues, light lunches, or as a side dish. Packed with protein-rich chickpeas, sweet corn, and fresh vegetables, it’s tossed in a zesty dressing that brings out the flavors beautifully. A colorful and nutritious addition to your meal lineup!
Recipe:
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup sweet corn (fresh, canned, or frozen and thawed)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- ½ cup fresh parsley or cilantro, chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp red wine vinegar
- ½ tsp ground cumin
- Salt and black pepper to taste
Instructions:
- Prepare the Salad:
- Combine chickpeas, corn, diced red bell pepper, chopped red onion, and parsley or cilantro in a large mixing bowl.
- Make the Dressing:
- Whisk together the olive oil, lemon juice, red wine vinegar, ground cumin, salt, and black pepper in a small bowl.
- Combine:
- Pour the dressing over the salad ingredients and toss well to coat evenly.
- Chill and Serve:
- Let the salad rest in the refrigerator for 15-20 minutes to allow the flavors to meld.
- Serve cold or at room temperature.
Enjoy this refreshing and wholesome Chickpea and Corn Salad as a standalone dish or pair it with your favorite main course!