Chickpea and Corn Salad

User profile image
Leena Kohli (@leenakohli)
4.8
From 5 ratings

Looking for a healthy and flavorful salad that's easy to make? Look no further than this Chickpea and Corn Salad! This salad is delicious and nutritious and loaded with colourful veggies, hearty chickpeas, and a zesty maple-lemon dressing. With plant-based protein and a mix of sweet and tangy flavours, it's...

Prep Time
10min
Cook Time
30min
Total Time
40min
Chickpea and Corn Salad recipe

Ingredients

3 Servings

For the Salad

  • 1cup
    Chickpeas (boiled)
  • 1cup
    Corn Kernels (boiled)
  • 1
    cucumber (diced)
  • 2
    carrot (diced)
  • 2
    Tomatoes (diced)
  • 3sprig
    Mint Leaves (Chopped)
  • 1
    Onion (chopped)

For the Dressing

  • 3tbsp
    Maple Syrup
  • 2tbsp
    Lemon Juice
  • 2tbsp
    Olive Oil
  • 1/2tbsp
    Salt
  • 1/2tbsp
    Black Pepper

How to make Chickpea and Corn Salad

  1. Rinse the chickpeas and soak them in water overnight or for at least 6 hours. Once soaked, drain the water and set the chickpeas aside.

  2. Add the soaked chickpeas to a pressure cooker and pour enough water to cover the chickpeas by about 1 inch.

  3. Close the lid of the pressure cooker and cook on high heat until the pressure builds up.

  4. Once the pressure buildsup, reduce the heat to medium-low and let it cook for 20-25 minutes. Turn off the heat and let the pressure release naturally.

  5. Once the pressure is released, open the lid of the pressure cooker and drain the water from the boiled chickpeas. Let them cool before using them in the salad.

    Step 1.1: Once the pressure is released, open the lid of the pressure cooker and drain the water from the boiled chickpeas
    Step 1.2: Once the pressure is released, open the lid of the pressure cooker and drain the water from the boiled chickpeas
  6. Rinse the corn kernels and drain the water. Add them to a pot and add enough water to cover them by about 1 inch.

  7. Boil the corn kernels until they are tender. Once done, drain the water and let them cool.

    Step 1.1: Boil the corn kernels until they are tender
  8. Dice the cucumber, carrot, and red tomatoes, onions into bite-size pieces and chop the mint leaves and set aside.

  9. Combine chickpeas, corn kernels, diced vegetables, and chopped mint leaves in a large bowl.

    Step 1.1: Combine chickpeas, corn kernels, diced vegetables, and chopped mint leaves in a large bowl
  10. In a separate small bowl, whisk together the lemon juice, olive oil, maple syrup, salt, and black pepper until well combined.

    Step 1.1: In a separate small bowl, whisk together the lemon juice, olive oil, maple syrup, salt, and black pepper until well combined
  11. Taste the dressing and adjust the seasoning as needed.

  12. Pour the dressing over the salad and toss gently to coat evenly.

    Step 1.1: Pour the dressing over the salad and toss gently to coat evenly
  13. Cover and refrigerate for at least 30 minutes before serving to allow the flavours to meld together.

Tips & Tricks

  1. If you don't have time to soak the chickpeas overnight, you can use canned chickpeas instead. Just be sure to drain and rinse them before using.

  2. To save time, you can also use frozen corn kernels instead of fresh. Just be sure to thaw them before boiling.

  3. If you prefer a spicier salad, you can add some chopped jalapeño or red chili pepper.

  4. If you prefer a tangier taste, you can add more lemon juice.

Reviews

4.8
From 5 ratings
a

alejandrosaid

e

ethan2005

I'm adding this to my list of favorite recipes.

j

jinpatel

leenakohli's profile picture
instagram

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨