Let's make the classic chickpea salad in just 15 minutes, and get some tips about ways to customize it to make it your own! Our entire family loves it! It's so simple, kid-friendly, and loaded with nutrients.
Did you know, this garbanzo bean salad is the perfect combination of carbohydrates, proteins, and healthy fats? This simple easy salad works well as a main dish or side dish.
This was inspired by my Fresh Corn Tomato Salad Recipe, and pairs well with this Baked Cod in Foil and this Italian Turkey Burgers.
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Salad ingredients
Here's what you need to get started. Full recipe quantities are in the recipe card below.
- olive oil
- Dijon mustard
- apple cider vinegar (try a Homemade Apple Cider Vinegar version)
- dash of salt and pepper
- frozen organic corn
- can of chickpeas (garbanzo) beans
- grape tomatoes
- green onions
Variations
This easy chickpea salad is vegan, dairy-free, and gluten-free. Here are a few other variations and vegetables you can add!
- red onion - add about ¼ slices of a red onion
- avocado - add 2 ripe avocados diced
- cucumber - chop 3 Persian cucumbers into ¼-inch cubes and toss in this salad.
Be sure to also check out this Fresh Corn Tomato Salad version without beans.
Substitutions
Using fresh corn versus frozen corn and homemade cooked beans versus canned.
- Fresh corn - you can use fresh corn in this recipe. Just cut off the cooked corn from the cobb and toss it in your simple chickpea salad recipe in place of using frozen corn. You will need about 4 cups fresh corn.
- Raw dry chickpea legume beans - make a batch of homemade cooked garbanzo (chickpeas) the same way you do for black beans (see how to cook black beans). Rinse and drain then remove the skins. Continue the recipe using the same amount and method as canned chickpeas.
Recipe tips
- Use organic corn so you avoid GMO (genetically modified foods) that have been tampered by "Mother Nature".
- When choosing tomatoes, chose bright red ones, which are sweeter. Make sure the tomatoes are hard and not soft and squishy.
- Heating the corn is just to thaw it and remove excess liquid. It doesn't need to heat long.
- To prevent the tomatoes from becoming soggy, add the salad dressing right before serving.
Recipe Instructions
Step 1: In a small bowl mix together the salad ingredients.
Step 2: Heat the corn on the stove and chop the vegetables and rinse and drain the beans.
Add everything to a large bowl.
Step 3: Pour the dressing on top in the large bowl and mix together right before serving. Serve your easy chickpea salad on plates or in small bowls and enjoy!
Ways to serve this salad
- As a side dish to compliment a main dish.
- Eat it by itself.
- Serve over fresh green lettuce leaves.
- Serve over Mexican Rice and Bean Tacos as a salsa.
- Eat as a healthy snack with Baked Tortilla Chips.
- Serve in an avocado. Slice open an avocado, remove the seed and scoop your chickpea salad into the center of an avocado fruit.
Storage
Store your chickpea salad recipe in an airtight container in the refrigerator and consume within 3 days.
Recipe FAQs
Chickpeas are great for weight loss. They are a legume, and rich in iron, fiber, healthy carbohydrates, and protein. Their high fiber content helps to keep you full longer and flush out the body when consumed with plenty of water, making it good for weight loss.
Yes you can eat chickpeas from a can! They are delicious this way. Make sure to wash and drain them first to remove the thick liquid and extra sodium. Save the juice of the can for aquafaba, a vegan egg white replacement.
Chickpeas are both a low glycemic carbohydrate and protein. Low glycemic carbohydrates do no spike sugar levels like high glycemic carbohydrates (white sugar and white bread).
More recipes you may enjoy!
Looking for other recipes like this one? Try these delicious vegan salads too:
Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Chickpea Salad With Sweet Corn and Fresh Tomatoes
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Ingredients
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons apple cider vinegar
- dash of salt and pepper
- 16 ounce bag of frozen organic corn
- 15 ounce can of garbanzo beans drained and rinsed
- 2 cups grape tomatoes halved then measured
- ⅓ cup green onions diced
Instructions
- In a small bowl whisk together the olive oil, Dijon mustard and apple cider vinegar and a sprinkle of salt and pepper. Whisk to combine and set aside.
- On the stove top in a medium skillet add 1 teaspoon olive oil and frozen corn. Heat on low until thawed and the liquid evaporates (about 5-10 minutes). Transfer corn to a large bowl. Drain and rinse chickpeas and add to the corn. Add tomatoes and diced green onions.
- Add dressing to chickpea salad right before you are ready to serve and season with extra salt and pepper to taste. Serve room temperature or slightly chilled.
Notes
- Fresh corn - you can use fresh corn in this recipe. Just cut off the cooked corn from the cobb and toss it in the chickpea salad recipe in place of using frozen corn. You will need about 4 cups.
- Raw dry chickpea legume beans - make a batch of homemade cooked garbanzo (chickpeas) the same way you do for black beans in this exact recipe. Rinse and drain then remove the skins. Continue the recipe using the same amount and method as canned chickpeas.
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