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–+ servings
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. | HomemadeHooplah.com

Summer Corn and Chickpea Salad

10 minutes prep + 2 minutes cook
137 kcal
Yields: 6 servings
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.

Ingredients

  • 2 teaspoon olive oil
  • 2 green onion, cut small and separated by white & green color
  • 2 ears corn, uncooked, kernels removed
  • 15 ounce chickpeas, rinsed and thoroughly dried
  • 1 large cucumber, quartered & sliced
  • 1 tablespoon lime juice, more or less to taste
  • 1/2 cup cilantro, roughly chopped
US Customary - Metric

Instructions

  • 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.
  • Serve immediately.