Sweet Corn and Chickpea Salad

In need of a quick side dish that will make your family actually want to eat their vegetables? This Sweet Corn and Chickpea Salad recipe is quick to whip up and so delicious!

Sweet Corn and Chickpea Salad

We’re in the height of BBQ season, meaning I’ve made Spiralized Zucchini Caprese Salad no less than five times already. But I was craving a salad with a little more substance when I schemed up this recipe.

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Something filling with some protein, lots of vegetables, and a creamy sauce holding it all together. And when it’s easy, filling protein I’m looking for, my instinct pulls me towards the can of chickpeas.

I like to cook the corn before mixing it into the salad. Just a few minutes on the stove brings out the naturally deep, sweetness of corn.

Cook just until it begins to brown, then mix in a big serving bowl with the rest of the veggies and feta. Then you’ll whip up an easy yogurt garlic sauce that is going to trans-FORM that bowl of vegetables into some amazingness.

Mix it all together and serve! Just like with our Mexican Street Corn Salad, you can eat this by itself, or on tacos, or on sandwiches, or with a spoon (there’s no judging here).

To make this salad you’ll need:

• 1 Tbsp extra virgin olive oil
• 1 15-oz can sweet corn, drained
• 1 15-oz can chickpeas, drained
• 1 red bell pepper, finely chopped
• ¼ of a red onion, finely chopped
• ½ cup chopped green onions
• ½ cup chopped parsley
• ½ cup crumbled feta
• ½ cup plain Greek yogurt
• 1 Tbsp lime juice
• ½ tsp smoked paprika
• ¼ tsp each cumin, salt, pepper
• 1 clove garlic, minced

Kitchen tools you may find useful:

• Saute pan
• Large serving bowl
• Measuring cups and spoons
• Mixing bowls

Looking for more tasty summer-inspired salad recipes for your next BBQ or gathering? Check out some of our favorites below!