Crispy Chickpea Corn Crunch Salad

Sophia B.

A delightful no-cook salad featuring crispy chickpeas and sweet summer corn, perfect for a hearty, nutritious meal.

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Prep Time 20

Cook Time 25

Total Time 45

Course Salad

Cuisine American

Servings 4 servings

Calories 250 kcal

Equipment

1 Baking Sheet for roasting chickpeas
1 Mixing Bowl large
1 Whisk for dressing

Ingredients

Salad

1 can 15 oz chickpeas, drained and rinsed
2 cups fresh corn kernels
1 cup cherry tomatoes halved
1 cucumber diced
1/4 cup red onion thinly sliced

Dressing

1/4 cup olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 garlic clove minced
Salt and pepper to taste

Instructions

Preparation

Preheat your oven to 400°F. Spread chickpeas on a baking sheet after patting them dry. Drizzle with olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway, until crispy.
While the chickpeas roast, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, and slice the red onion thinly. Set aside.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.

Assembly

In a large mixing bowl, combine the roasted chickpeas, corn, cherry tomatoes, cucumber, and red onion. Toss with the dressing until everything is evenly coated.
Transfer the salad to a serving dish. Garnish with additional herbs if desired. Serve immediately or chill slightly for enhanced flavors.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate for the freshest taste.

Notes

Pro Tips: Ensure chickpeas are completely dry for maximum crunch.
Ingredient Substitutions: Use canned corn if fresh is unavailable.
How to Serve: Pair with grilled proteins for a complete meal.
Storage & Freshness: Best enjoyed fresh, but can be stored for up to 2 days.
Make-Ahead Tips: Keep dressing separate until serving to maintain crunch.

Keyword Crispy Chickpea Corn Crunch Salad, summer corn salad, vegetarian protein salad