Chickpea Corn Salad
I had chickpeas when I was a child and somehow never really enjoyed them… I couldn’t stand the texture. Things didn’t change much when I was growing up and becoming a young lady, because every time I came across this legume, I always avoided them until my mid 30s’.
I’ve always loved being active and at some point I was so involved in fitness that I started to modify my eating habits. After reading many books and researching health and fitness, I discovered that legumes were excellent for us, which somehow I kind of knew but preferred to dismiss. Of course at that point chickpeas were officially on my list so to give these little guys a second chance I decided to mix them with a bunch of other preferred vegetables. This is how this Chickpea Corn Salad was created.
Till this day, I’m not a big fan of legumes but I make an extra effort to incorporate them along with other healthy choices in our diet. They are packed with protein, fiber, manganese and folate. In certain cuisines such as Indian, chickpeas are very popular. Another big plus for chickpeas and other legumes is that they are gluten free.
This bright and colorful salad has a fresh, summery taste to it and it’s quick and easy to put together. This Chickpea Corn Salad is the kind of side dish that you want to take along for your picnic or a potluck. I have a similar recipe you’ll want to check out… my Beluga Black Lentil Salad
For those of you who are vegetarian or vegan, you know all about legumes and their benefits. For the rest of us, we have to learn how to incorporate more of them into our diet which is a clever move, if you ask me. Give these healthy little guys a try… you won’t regret it.
Bon Appétit!
Check out these healthy summer recipes…
– Italian-Style Bruschetta
– Vegetable Medley
– Tropical Sunshine Smoothie
– Chilled Avocado Soup
– Powerhouse Cookies
– Tabbouleh
and for even more delicious salad recipes, click on this link… Recipe Category • Salads & Dressings
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Chickpea Corn Salad
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Ingredients
- 1/2 cup Greek-style plain yogurt
- 2 tbsp. freshly squeezed lemon juice tips & tricks
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 8-12 dashes hot sauce, or to taste
- 1 can (19 oz.) chickpeas, drained and rinsed
- 1 can (14 oz.) corn kernels, drained
- 1/4 cup red peppers, diced
- 2 tbsp. jalapeño pepper, seeded, ribs removed and finely chopped
- 1/3 cup celery, diced tips & tricks
- 3 tbsp. red onions, diced
- 1 cup cherry tomatoes, washed halved tips & tricks
- 2 tbsp. fresh parsley, chopped tips & tricks
- 1/4 tsp. lemon zest
Directions
- In a large bowl, combine chickpeas, corn kernels, red peppers, jalapeño peppers, celery, and onion; stir well
- In a measuring cup, whisk together yogurt, lemon juice, freshly ground black pepper and hot sauce.
- Pour the yogurt mixture over the chickpea salad; stir until well coated.
- Cover and refrigerate for 30 minutes.
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