Chickpea Corn Salad

Francine Lizotte


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...


☆☆☆☆☆ 0 votes

8 servings
15 Min
No-Cook or Other


  • 1 can(s)
    (19 oz.) chickpeas, drained and rinsed
  • 1 can(s)
    (12 oz.) corn kernels, drained
  • 1/4 c
    red peppers, diced
  • 1/2 large
    jalapeño pepper, seeded, ribs removed and finely chopped
  • 1/3 c
    celery, diced
  • 3 Tbsp
    red onions, diced
  • 1 c
    cherry tomatoes, washed and halved
  • 2 Tbsp
    fresh parsley, chopped
  • 1/4 tsp
    lemon zest
  • 1/2 c
    greek-style plain yogurt
  • 2 Tbsp
    freshly squeezed lemon juice
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 8-12 dash(es)
    hot sauce, or to taste

How to Make Chickpea Corn Salad


  1. In a medium bowl, stir together yogurt, lemon juice, and black pepper. Stir in chickpeas, corn kernels, red peppers, jalapeno pepper, celery, onion, tomatoes and parsley until combined.
  2. Cover and refrigerate for at least 30 minutes.
  3. To view this recipe on YouTube, click on this link >>>>

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