If you’re in need of an easy side dish that uses up those overflowing summer veggies and herbs, then look no further than this chickpea corn salad. Similar to my zucchini corn salad, this one has a little more substance with the addition of a yogurt dressing and chickpeas. And with such yummy flavors, it’s no wonder it’s my most requested recipe at family gatherings. Whether you’re headed to a summer potluck or just need a quick dinner, this salad with chickpeas is perfect for every situation.
grab these ingredients
This hearty chickpea salad requires only a handful of ingredients. The recipe card provides exact measurements!
Corn: I sometimes cook the corn before mixing it into the salad to give it a deeper sweetness and a bit of char (but in a time crunch, no cooking is required!). Chickpeas: Filling and full of fiber, chickpeas will make this salad a meal in itself. Bell Pepper: Any color bell pepper adds a fresh crunch to this salad. Flavor Makers: We’ll flavor it up with finely diced red onion, sliced green onion, and fresh parsley. Feta: No summery salad is complete without some zingy feta cheese, right? Dressing Base: We’ll wrap it all together with a quick dressing made from Greek yogurt and lime juice Spices: To season the dressing, you’ll need smoked paprika, cumin, and garlic.
How To Make Chickpea Salad
Making this easy garbanzo bean salad is stupidly easy. There are just three steps. This is a quick overview, but you can jump to the recipe card for the full printable recipe. Step 1: Mix the Veggies and CheeseDice bell pepper and chop the onion. Slice the green onion and finely chop the parsley. Toss all of that together with the drained corn, chickpeas, and feta. Step 2: Make the DressingThen, you’ll whip up an easy yogurt garlic sauce that will transform that bowl of vegetables into something amazing. Step 3: AssembleGently fold the dressing into the chickpea salad mixture. Serve at room temperature or chilled!
recipe tips
Storage: This chickpea salad store remarkably well in the fridge, making it great for vegetarian meal prep. Just keep it in an airtight container in the fridge for up to 5 days. Add-Ins: This recipe is easily customizable. It’s great with the addition of olives, cucumber, carrots, cooked zucchini, or beans! Make It Vegan: Make this recipe vegan by using dairy-free yogurt in place of Greek yogurt.
summertime favorite Pairing Ideas
This chickpea salad is great any time of the year, but it pairs particularly well with these summertime favorites!
Portobello Mushroom Burgers: Is there anything more classic than a burger and salad at a potluck? Garden Fresh Tomato Soup: If you have a lot of tomatoes, this is a perfect soup for using up any left after making the chickpea salad. BBQ Pulled “Pork” Mushrooms: For extra smokiness, try drizzleing the yogurt dressing over these pulled mushrooms and the salad on the side.
