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Sweet Corn and Chickpea Salad

Kathleen R. Coffey
A quick, colorful salad featuring sweet corn, protein-rich chickpeas, and fresh herbs tossed in a creamy, tangy yogurt-lime dressing.
Perfect as a side dish or light meal, this salad is fiber-rich, plant-protein packed, and ready in just 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4

Equipment

  • 1 Large Sauté Pan
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • Measuring spoons (1 Tbsp, ½ tsp, ¼ tsp)
  • Cutting Board
  • Knife
  • Spoon for tossing

Ingredients
  

Salad

  • 1 Tbsp extra-virgin olive oil
  • 15 oz 425 g canned sweet corn, drained
  • 15 oz 425 g canned chickpeas, drained
  • 1 large red bell pepper finely chopped
  • ¼ cup red onion finely chopped
  • ½ cup green onions chopped
  • ½ cup fresh parsley chopped
  • ½ cup crumbled feta cheese

Dressing

  • ½ cup plain Greek yogurt
  • 1 Tbsp lime juice
  • ½ tsp smoked paprika
  • ¼ tsp ground cumin
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 clove garlic minced

Instructions
 

  • Prepare the Ingredients: Before you start cooking, gather all your ingredients on the counter.
    Drain the canned sweet corn and chickpeas thoroughly, using a colander to remove any excess liquid.
    Finely chop the red bell pepper, red onion, green onions, and parsley.
    Mince the garlic clove. Having everything prepped ahead makes the cooking process smooth, efficient, and stress-free.
  • Heat the Olive Oil: Place a large sauté pan over medium-high heat and add 1 tablespoon of extra-virgin olive oil.
    Allow it to warm for about 30 seconds. The oil should shimmer but not smoke.
    Heating the oil first ensures that your corn will sear evenly and develop a slightly caramelized, sweet flavor.
  • Sauté the Corn: Add the drained sweet corn to the hot oil. Stir frequently using a wooden spoon or spatula to coat the kernels evenly in the oil.
    Continue cooking for 3–5 minutes, or until the edges of the corn begin to brown lightly.
    This process enhances the natural sweetness of the corn and adds a subtle nutty depth to the salad.
  • Combine Salad Base: In a large mixing bowl, combine the sautéed corn with the drained chickpeas, chopped red bell pepper, red onion, green onions, and parsley.
    Add the crumbled feta cheese.
    Gently toss the ingredients together using a large spoon or your hands, ensuring even distribution of flavors and textures without crushing the vegetables.
  • Prepare the Dressing: In a separate small mixing bowl, combine ½ cup plain Greek yogurt, 1 tablespoon lime juice, ½ teaspoon smoked paprika, ¼ teaspoon ground cumin, ¼ teaspoon salt, ¼ teaspoon black pepper, and the minced garlic.
    Use a whisk or fork to blend the dressing until smooth and creamy.
    Taste and adjust seasoning if necessary; the lime juice should add a bright, tangy note, balancing the creaminess of the yogurt.
  • Toss Salad with Dressing: Drizzle the prepared yogurt-lime dressing over the salad mixture.
    Using a large spoon or spatula, gently toss all the ingredients together until every kernel of corn and chickpea is coated with the creamy dressing.
    Take care not to overmix, as you want the salad to retain its distinct textures and vibrant colors.
  • Chill or Serve Immediately: The salad can be served at room temperature right after mixing, or it can be refrigerated for 15–30 minutes to allow the flavors to meld.
    Chilling slightly can enhance the refreshing taste, especially on warm days.
  • Garnish and Final Touches: Before serving, taste the salad and add extra salt, pepper, or a small squeeze of lime if desired.
    Optionally, sprinkle a few additional parsley leaves or feta crumbles on top for a visually appealing presentation.
    This final step adds freshness and a pop of color, making the salad more inviting.
  • Serve and Enjoy: Transfer the salad to a serving bowl or individual plates.
    It pairs beautifully with grilled meats, sandwiches, or can be enjoyed as a hearty, protein-packed standalone dish.
    The combination of sweet corn, tender chickpeas, creamy feta, and tangy dressing creates a satisfying, nutrient-rich salad perfect for any occasion.

Notes

  • Always drain canned chickpeas and corn thoroughly to avoid a watery salad.
  • Use fresh parsley and green onions for a bright, aromatic flavor.
  • Adjust the seasoning gradually—start with the recommended salt and lime juice, then taste and tweak.
  • For extra texture, lightly toast the chickpeas in a dry pan before mixing them in.
  • This salad is versatile; you can swap feta for vegan cheese or add avocado for creaminess.