This summery grilled corn and chickpea salad makes a light and fresh side dish with only a handful of ingredients.
Another quick and simple chickpea salad coming 'atcha. I know I posted one recently, but when I get on a kick, I get on a kick.
Also, I love corn. I've been known to eat canned corn right out of the can. Yeah, maybe I'm a bit strange. Grilled corn takes a little more effort than opening a can, but not really. It's definitely worth it. Grilled corn is just one of those summer things that I look forward to.
This chickpea and corn salad is probably best described as "zesty". The cilantro, lime, and red onions balance the sweetness of the corn and ripe tomatoes and basically make the salad taste more interesting.
Would you believe that I didn't feel the need to include garlic in here?! I know... that's unusual for one of my recipes. 😉
I say this is a side dish, but I think it would work as a really light lunch. You might want a slice of bread with it. It could even work in a pita or wrap.
Grilling the corn is easy. Just coat in it a bit of olive oil, pop it on the hot grill, and turn every 3 minutes or so 4x for a total of about 12 minutes.
I find that ballpark general works for corn. If it's not cooked enough, just throw it back on for another few minutes.
Will you give this corn and chickpea salad a try?
Let me know in the comments below.
Grilled Corn and Chickpea Salad
- 1 (19 fluid ounce) can chickpeas drained & rinsed
- Handful little tomatoes cut into halves
- 3 cobs of corn husked
- 1 tablespoon red onion chopped
- 1 tablespoon cilantro chopped
- Juice of 1/2 lime
- 1 tablespoon olive oil
- Salt & pepper to taste
- Prep the tomatoes, corn, onion, and cilantro.
- Preheat BBQ/grill to high heat. Rub the corn with olive oil. Reduce heat to medium-high, and grill the corn for about 12 minutes total, turning every few minutes (turn 4 times).
- Add the chickpeas, tomatoes, onion, cilantro, lime juice, olive oil, and salt & pepper to a salad bowl.
- Once the corn is cooked, let it cool for a few minutes. Using a knife, cut the kernels off the cob and add them to the salad. Toss it and serve immediately or chill for an hour if desired.
- Serves 4 as a side dish.
- I used a gas BBQ to grill the corn. Please note that every BBQ/grill/grill pan is different, so adjust cooking times accordingly.
If you like grilled corn, I also made a salad with it last year that you may like.