Chickpea and Corn Salad

by Leena Kohli (@leenakohli)

4.8

starstarstarstarstar_half

From 5 ratings

Prep Time

10min

Cook Time

30min

Total Time

40min

AppetiserSideVegetarianVeganDairy-FreeGluten-Free

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 perfect for vegans, vegetarians, and anyone who loves a tasty salad. Enjoy it as a light, refreshing meal or as a side dish at your next barbecue. Either way, this salad is sure to be a hit!

Ingredients

3 Servings

For the Salad

1cup
Chickpeas (boiled)
1cup
Corn Kernels (boiled)
1
cucumber (diced)
2
carrot (diced)
2
Tomatoes (diced)
3sprig
Mint Leaves (Chopped)
1
Onion (chopped)

For the Dressing

3tbsp
Maple Syrup
2tbsp
Lemon Juice
2tbsp
Olive Oil
1/2tbsp
Salt
1/2tbsp
Black Pepper

Method

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.

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.