chickpea corn salad

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By Francine Lizotte
from Surrey South, BC

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...

serves 8 servings
prep time 15 Min
method No-Cook or Other

Ingredients For chickpea corn salad

  • 1 can
    (19 oz.) chickpeas, drained and rinsed
  • 1 can
    (12 oz.) corn kernels, drained
  • 1/4 c
    red peppers, diced
  • 1/2 lg
    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
    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 >>>>