About Summer Corn and Chickpea Salad
Every season has its perks, but one of my favorites is fresh summer corn. There’s just something about the first corn harvests that make all of my favorite corn recipes taste that much better.
I’ve already been busy making a few classic recipes, but this year I’ve added this new corn salad to the mix. Or maybe it’s a chickpea salad? Possibly a cucumber salad?
Well, no matter what you call it, it’s turned out to be my new favorite go-to for a refreshing side dish.
Another perk of this corn salad recipe is the cilantro. Because you see, The Husband has been doing his best to grow and herb garden in the backyard for more than a year, but the Arizona weather has had other plans. Either the hot summer sun burns the plants and random freezing in the winter kills off what’s left.
That is, except for cilantro. Cilantro grows like a weed in our yard, and because of that, I’ve got an abundance of this plant that I need to get rid of.
And when you add in a little bit of lime juice, making use of our over-producing lime tree?
The Husband’s green thumb is now certified.
Which he has made sure to point out to me. Multiple times.
Plus, when you add in the health benefits of chickpeas and the delicious crunch of cucumber, this chickpea salad easily becomes a crowd-friendly favorite!
notes & tips for this corn and chickpea salad
- I highly recommend using raw corn in this recipe, cut straight off the ear. You can grill it if you like, but if you manage to get your hands on a good harvest of corn, you shouldn’t need to!
- If you’re looking for more recipes to try with corn, be sure to check out Baked Mexican Street Corn and Baked Smoky Parmesan Corn.
- Or if you’re trying to get more chickpeas in your diet, be sure to check out this recipe for Fresh Feta and Beetroot Hummus!
- And if you’re curious why it’d be good to eat more chickpeas, check out these chickpea nutrition benefits.
Summer Corn and Chickpea Salad
A chickpea salad with fresh summer corn cut straight off the ear and sliced cucumber that's tossed with olive oil, green onions, lime juice, and cilantro.
In a small skillet over medium-high heat, warm olive oil. Add white part of green onion to skillet and allow to simmer for 30 seconds. Toss in green part of onion and let simmer for 15 seconds more. Remove pan from skillet and allow dressing to cool.
Add corn, chickpeas, cucumber, green onion dressing, lime juice, and cilantro to a large serving bowl. Toss to combine.