Summer Corn , chickpea and squash

Summer Corn , Chickpea And Squash

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janet kaskie


This is OH so easy to make, tastes great and travels well. Always a hit at potlucks and cookouts ! Something Yummy (healthy) AND different from the same 'ol potato salad . The addition of chickpeas (garbonzo beans) "ups" this to a meal that is great when the weather is just too hot to cook and you want something light and filling , E-Z and tasty !


★★★★★ 1 vote

6-10 people
30 Min
No-Cook or Other


  • 1 large
    zuccinni chopped small
  • 1/2 small
    red onion , finely chopped
  • 1 can(s)
    garbonzo beans /chick peas, rinced and drained
  • 3 ears
    uncooked fresh corn , shucked and cut from cob.. (in a pinch use equal amount of frozen thawed corn)

  • 1 tsp
    prepared mustard
  • 1/3 c
    apple cider vinegar
  • 1/4 c
    olive oil
  • pinch
    suger , or artifical sweetener
  • ·
    salt and pepper to taste

How to Make Summer Corn , chickpea and squash


  1. Wisk all Dressing ingredients together in bowl... set aside
  2. Combine vegetables.
  3. Pour dressing over vegetables and toss to coat well.
  4. Refridgerate (for best results let sit at least 2 hours)

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