This light and flavorful salad is packed with protein-rich chickpeas, sweet corn, crunchy bell peppers, and fresh herbs. It’s tossed in a zesty lemon dressing and makes a perfect side dish, appetizer, or light lunch.
Ingredients:
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 cup cooked corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped (optional)
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Prepare the Vegetables:
- Dice the red bell pepper and finely chop the red onion.
- Chop the fresh parsley and cilantro (if using).
- Combine Salad Ingredients:
- In a large bowl, combine the drained and rinsed chickpeas, cooked corn kernels, diced red bell pepper, chopped red onion, chopped parsley, and cilantro (if using).
- Prepare the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper.
- Dress the Salad:
- Pour the dressing over the chickpea salad and toss gently to combine.
- Chill and Serve:
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled.
Tips and Notes:
- Vegetable Variations: You can add other vegetables like cucumber, celery, or cherry tomatoes.
- Herb Variations: You can use other herbs like dill or mint instead of parsley or cilantro.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the dressing for a spicy kick.
- Feta Cheese: Crumble some feta cheese over the salad for a salty and creamy addition.
- Make Ahead: You can prepare the salad ahead of time and store it in the refrigerator for up to 3 days.
Enjoy your delicious and Colorful Chickpea Salad!