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Chickpea Corn Salad
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5 from 3 votes

Chickpea Corn Salad

To me a salad doesn't have to be green to be healthy! As we all know, legumes are good for us and they are even better when mixed with other vegetables...
Prep Time15 minutes
Cook Time0 minutes
Passive Time45 minutes
Total Time1 hour
Servings: 8
Author: Francine Lizotte
Course: Salads & Dressings, Vegetables & Sides
Cuisine: Fusion
Keyword Backyard Party, Easy Recipe, Gluten Free, Healthy, Legumes, Low Sodium, Summer Food, Tailgating, Vegan & Vegetarian, Vegetables

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
  • Add cherry tomatoes, parsley, and lemon zest; stir and set aside.
  • 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.