Even though using canned corn and chickpeas saves time and energy, using fresh ingredients is more healthful and natural. I’ve never been a fan of cooking chickpeas. Although cooking fresh corn takes minutes, cooking with fresh chickpeas entails overnight soaking. Why should it take you 24 hours to make a salad? Who has the time and patience for that? I personally feel it’s worth the wait, especially if you are preparing a salad for a social event or a big meal. If you made a bean salad before (not using canned beans), you should have a good idea what it entails. If you are still insistent on using shortcuts, I recommend that you use frozen chickpeas as it doesn’t contain as much sodium as canned chickpeas. If you already have cooked chickpeas and corn at your disposal, then all you have to do is toss them together with the peppers, onions, and vinaigrette. As a regular salad eater, I was looking for something different than my usual cut-up vegetables as lettuce routine. Chickpea corn salad was a novelty to me. This Mediterranean salad recipe features fresh sweet corn, crisp red bell peppers and buttery-textured chickpeas in honey-citrus vinaigrette scented with cumin. It’s a crowd pleaser, perfect for a backyard cook-out or picnic. Consider making extra. Don’t be caught with your pants down for not making enough. I’ve been in that predicament one too many times. The leftovers are delicious for lunch as many leftovers tend to be. I used lemon juice for my citrus vinaigrette but lime and orange juice would be fine too. This fresh and colorful chickpea corn salad is full of bright flavors and textures. Sweet corn pairs beautifully with creamy chickpeas and crisp peppers held together with tangy honey-citrus vinaigrette.
For this recipe, you will need:
- 1 cup of cooked chickpeas
- 2 ears cooked corn, kernels scraped from the cob
- 1 red pepper, diced
- 1 small purple onion sliced
- 1 clove of garlic minced
- 1/3 cup of juice from any citrus fruit
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of honey
- 1 teaspoon of cumin
- 1/2 teaspoon of coriander
- 1/4 teaspoon of freshly ground pepper
- 1 small bunch cilantro or parsley
Combine all ingredients in a large bowl and toss well. Cover with plastic wrap and refrigerate until ready to serve.
Yields 4 servings