Description
A vibrant and refreshing grilled corn and chickpea salad combining smoky grilled corn kernels with tender chickpeas, juicy tomatoes, fresh herbs, and a zesty lime dressing. Perfect as a light lunch or a flavorful side dish.
Ingredients
Scale
Salad Ingredients
- 1 (19 fluid ounce) can chickpeas, drained and rinsed
- Handful of little tomatoes, halved
- 1 tablespoon red onion, chopped
- 1 tablespoon cilantro, chopped
- Juice of 1/2 lime
- Salt and pepper to taste
Grilled Corn
- 3 cobs of corn, husked
- 1 tablespoon olive oil (for rubbing on corn)
- 1 tablespoon olive oil (for salad dressing)
Instructions
- Prep the vegetables. Wash and cut the tomatoes into halves. Chop the red onion and cilantro. Husk the corn cobs and set aside.
- Grill the corn. Preheat your BBQ or grill to high heat. Rub each corn cob with olive oil to prevent sticking. Reduce heat to medium-high and grill the corn for about 12 minutes total, turning every few minutes (approximately 4 turns) until evenly charred and cooked through.
- Assemble the salad base. In a large salad bowl, combine the drained chickpeas, halved tomatoes, chopped red onion, chopped cilantro, juice of half a lime, one tablespoon of olive oil, and salt and pepper to taste. Mix gently to combine.
- Finish and serve. After grilling, let the corn cool slightly for a few minutes. Using a sharp knife, cut the kernels off the cobs and add them to the salad bowl. Toss everything together thoroughly. Serve immediately for a fresh taste or chill in the refrigerator for an hour to meld flavors before serving.
Notes
- You can substitute fresh lime juice with lemon juice if desired.
- If you don’t have a grill, you can roast the corn on a stovetop grill pan or broil in the oven until charred.
- For added creaminess, consider adding crumbled feta or a dollop of yogurt when serving.
- Chilling the salad for an hour enhances the flavors but serving it immediately keeps the textures more crisp.
- Add a pinch of chili flakes or diced jalapeño for a spicy kick.
