Easy Chickpea Corn Salad for Summer Meals
Kids are out of school, the weather is finally staying warm here in Michigan, and that means one thing… grilling season is here.
This chickpea corn salad recipe is one of those easy summer side dishes that just works with everything—BBQ chicken, burgers, or even as a simple lunch for a few days (which is exactly why I made it!).
It’s fresh, colorful, and tossed in a super easy cilantro lime dressing that brings everything together. If you love light, healthy summer recipes that don’t take a ton of effort, this one checks all the boxes.
Why You’ll Love This Chickpea Corn Salad
- Quick and easy to make
- Perfect for BBQs, picnics, and potlucks
- Great for meal prep lunches
- Made with fresh, simple ingredients
- Naturally vegetarian and packed with flavor
I personally LOVE cilantro, but if you’re not a fan, fresh parsley works just fine here too.
Fresh Chickpea Corn Salad Ingredients
Salad:
- 2 cups corn kernels
- 1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed
- 2 ½ cups cherry tomatoes, quartered
- ½ red pepper, diced (any color works)
- ¼ cup red onion, diced
- ¾ cup English cucumber, chopped
Cilantro Lime Dressing:
- ⅓ cup extra virgin olive oil
- ¼ cup fresh cilantro, chopped
- 4 tbsp lime juice
- 1 clove garlic, minced
- ¾ tsp coarse salt
- ¼ tsp pepper
How to Make Chickpea Corn Salad
- In a small bowl, mix together all cilantro lime dressing ingredients. Set aside.
- In a large bowl, combine corn, chickpeas, tomatoes, red pepper, red onion, and cucumber.
- Pour dressing over the salad and mix until everything is well coated.
- Cover and refrigerate for at least 1 hour to let the flavors come together.
- Stir and serve cold.
Tips for the Best Chickpea Salad
- Letting it chill really makes a difference—don’t skip this step
- Use fresh lime juice for the best flavor
- Add avocado right before serving for extra creaminess
- This salad tastes even better the next day
Perfect Summer Side Dish Idea
This easy chickpea corn salad is one of those recipes you’ll come back to all summer long. It’s light, fresh, and pairs perfectly with just about anything coming off the grill.
Or honestly… just eat it straight out of the bowl for lunch like I did 😊
Give this one a try—it was exactly what I was looking for, and I hope you enjoy it as much as I did!
Recipe Summary
Prep Time: 20 minutes
Chill Time: 1 hour
Servings: 10
Course: Side Dish
Chickpea and Corn Salad
Ingredients
- 2 Cups Corn Kernels
- 15 oz Garbanzo Beans Chickpea
- 2.5 Cup Cherry Tomatoes Quartered
- 1/2 Red Pepper Diced (Can Use any color pepper)
- 1/4 Cup Red Onion Diced
- 3/4 Cup English Cucumber Chopped
Cilantro Lime Dressing
- 1/3 Cup Extra Virgin Olive Oil
- 1/4 Cup Fresh Cilantro Chopped
- 4 Tbsp. Lime Juice
- 1 Clove Garlic Minced
- 3/4 tsp Coarse Salt
- 1/4 tsp Pepper
Instructions
- Into a small bowl, add the Cilantro Lime Dressing ingredients. Mix well, set aside.
- Into a large bowl, combine the Corn, Garbanzo beans, Tomatoes, Pepper, Red Onion and Cucumber. Combine.
- Add the Cilantro Lime Dressing to the Large Bowl.
- Cover Salad and place in the Refrigerator for at least an hour. Stir and Serve.
Notes
Love fresh salads like this for the warmer months, so delicious and filled with vibrant colours!
Thank you, Emma. This one is a yummy and pretty salad!! Enjoy.
Incredible! i’ve been searching forr something similar.
i appreciate the info
Thank you! It is a good one, hope you enjoy!
I constantly spent my half an hour to read this webpage’s articles everyday along
with a mug of coffee.
Thank you so much, drinking a warm cup of coffee as I type this reply. Glad you enjoy!