Chickpea and Corn Salad
Looking for a healthy and flavorful salad that's easy to make? Look no further than this Chickpea and Corn Salad! This salad is delicious and nutritious and loaded with colourful veggies, hearty chickpeas, and a zesty maple-lemon dressing. With plant-based protein and a mix of sweet and tangy flavours, it's...
Ingredients
For the Salad
- 1cupChickpeas (boiled)
- 1cupCorn Kernels (boiled)
- 1cucumber (diced)
- 2carrot (diced)
- 2Tomatoes (diced)
- 3sprigMint Leaves (Chopped)
- 1Onion (chopped)
For the Dressing
- 3tbspMaple Syrup
- 2tbspLemon Juice
- 2tbspOlive Oil
- 1/2tbspSalt
- 1/2tbspBlack Pepper
Nutrition (per serving)
Calories
220.3kcal (11.02%)
Protein
8.0g (16%)
Carbs
30.0g (10.91%)
Sugars
7.3g (14.66%)
Healthy Fat
10.7g
Unhealthy Fat
1.7g
% Daily Value based on a 2000 calorie diet
How to make Chickpea and Corn Salad
Rinse the chickpeas and soak them in water overnight or for at least 6 hours. Once soaked, drain the water and set the chickpeas aside.
Add the soaked chickpeas to a pressure cooker and pour enough water to cover the chickpeas by about 1 inch.
Close the lid of the pressure cooker and cook on high heat until the pressure builds up.
Once the pressure buildsup, reduce the heat to medium-low and let it cook for 20-25 minutes. Turn off the heat and let the pressure release naturally.
Once the pressure is released, open the lid of the pressure cooker and drain the water from the boiled chickpeas. Let them cool before using them in the salad.
Rinse the corn kernels and drain the water. Add them to a pot and add enough water to cover them by about 1 inch.
Boil the corn kernels until they are tender. Once done, drain the water and let them cool.
Dice the cucumber, carrot, and red tomatoes, onions into bite-size pieces and chop the mint leaves and set aside.
Combine chickpeas, corn kernels, diced vegetables, and chopped mint leaves in a large bowl.
In a separate small bowl, whisk together the lemon juice, olive oil, maple syrup, salt, and black pepper until well combined.
Taste the dressing and adjust the seasoning as needed.
Pour the dressing over the salad and toss gently to coat evenly.
Cover and refrigerate for at least 30 minutes before serving to allow the flavours to meld together.
Nutrition (per serving)
Nutrition (per serving)
Calories
220.3kcal (11.02%)
Protein
8.0g (16%)
Carbs
30.0g (10.91%)
Sugars
7.3g (14.66%)
Healthy Fat
10.7g
Unhealthy Fat
1.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
If you don't have time to soak the chickpeas overnight, you can use canned chickpeas instead. Just be sure to drain and rinse them before using.
To save time, you can also use frozen corn kernels instead of fresh. Just be sure to thaw them before boiling.
If you prefer a spicier salad, you can add some chopped jalapeño or red chili pepper.
If you prefer a tangier taste, you can add more lemon juice.
FAQS
How do I prepare chickpeas for the Chickpea and Corn Salad?
To prepare chickpeas for the Chickpea and Corn Salad, rinse them and soak them in water overnight or for at least 6 hours. After soaking, drain the water, add them to a pressure cooker with enough water to cover by about an inch, and cook on high heat until the pressure builds up. Then, reduce the heat to medium-low and cook for 20-25 minutes. Let the pressure release naturally, then drain and cool the chickpeas before adding them to your salad.
What are some good substitutions for ingredients in the Chickpea and Corn Salad?
If you're looking for substitutions in the Chickpea and Corn Salad, you can replace chickpeas with black beans or kidney beans for a different flavor. Instead of corn, you can use peas or diced bell peppers. For the dressing, if you don't have maple syrup, honey or agave syrup can work as alternatives. Additionally, feel free to swap out the vegetables based on your preference or seasonal availability.
Is the Chickpea and Corn Salad suitable for meal prep and how should I store it?
Yes, the Chickpea and Corn Salad is great for meal prep! You can store it in an airtight container in the refrigerator for up to 3 days. Just keep in mind that the vegetables may become slightly softer over time, so it's best to enjoy it within a couple of days for optimal freshness. If you're preparing it in advance, consider adding the dressing just before serving to keep the salad crisp.
What dietary preferences does the Chickpea and Corn Salad cater to?
The Chickpea and Corn Salad is perfect for various dietary preferences, including vegan and vegetarian diets. It is packed with plant-based protein from chickpeas and is gluten-free, making it suitable for those with gluten sensitivities. This salad is also low in calories and high in nutrients, making it a healthy choice for anyone looking to maintain a balanced diet.
What dishes pair well with Chickpea and Corn Salad for a complete meal?
Chickpea and Corn Salad pairs wonderfully with grilled vegetables, quinoa, or a protein like grilled chicken or tofu for a complete meal. It also makes a refreshing side dish for barbecues, picnics, or potlucks. For a Mediterranean twist, serve it alongside pita bread and hummus for a delightful spread.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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