Grilled Corn and Chickpea Salad

There’s something about summer that brings out the best in fresh produce, and my Grilled Corn and Chickpea Salad is the perfect representation of that season. When the sun is shining, and the grill is fired up, I can’t help but think of the vibrant colors and flavors that come together in this dish. I remember the first time I made this salad; it was for a backyard BBQ. I wanted something quick yet refreshing that would complement the smoky flavors of the grilled meats. The combination of sweet, charred corn and hearty, protein-packed chickpeas was an instant hit with my friends and family. Since then, this salad has become a staple at almost every gathering.

The beauty of this Grilled Corn and Chickpea Salad lies in its simplicity. With just a handful of ingredients, you can create something truly spectacular that not only looks good but tastes even better. The crunch of fresh vegetables, the creaminess of the chickpeas, and the zesty lime dressing make it irresistible. Whether you’re serving it as a side dish or enjoying it as a light lunch on a hot day, it’s bound to please any crowd.

What to Buy for Grilled Corn and Chickpea Salad

When it comes to making the Grilled Corn and Chickpea Salad, the quality of your ingredients is key. Each element plays a crucial role in the overall flavor and texture of the dish. Freshly grilled corn lends a smoky sweetness, while chickpeas provide that satisfying bite. Let’s explore the key players you’ll need to create this vibrant salad.

• 1 (19 fluid ounce) can chickpeas – Drained and rinsed, these legumes add protein and substance to your salad.
• Handful of little tomatoes – Cut into halves for a burst of sweetness and color.
• 3 cobs of corn – Husked and grilled to perfection, they give the salad a smoky richness.
• 1 tablespoon red onion – Chopped finely, it adds a bit of sharpness and crunch.
• 1 tablespoon cilantro – Chopped for a fresh, herbal note that brightens the dish.
• Juice of 1/2 lime – This zesty element brings all the flavors together.
• 1 tablespoon olive oil – A drizzle adds richness and helps carry the flavors.
• Salt and pepper to taste – Essential for enhancing all the other flavors.

Making This Grilled Corn and Chickpea Salad

Creating this Grilled Corn and Chickpea Salad is a straightforward process that anyone can master. Follow these simple steps, and soon you’ll have a delicious salad ready to impress your guests.

1. Start by prepping your ingredients. Take the tomatoes, corn, onion, and cilantro. Make sure to wash everything thoroughly. Dice the red onion finely so it blends well with the other flavors. Halve the tomatoes, and if you’re using larger varieties, chop them into bite-sized pieces for easy eating.
2. Next, it’s time to grill the corn. Preheat your BBQ or grill to high heat. Once hot, take your husked corn and rub it with a little olive oil. This helps to achieve that beautiful char while grilling.
3. Reduce the heat on your grill to medium-high and place the corn on it. Grill the corn for about 12 minutes total. Make sure to turn the cobs every few minutes for even cooking—turn them about four times during grilling. Look for that nice golden-brown color to indicate they’re done.
4. While the corn is grilling, grab a large salad bowl. Add the drained and rinsed chickpeas, halved tomatoes, finely chopped red onion, and cilantro to the bowl. The colors should already start to look vibrant and inviting.
5. Once the corn is done grilling, take it off the grill and allow it to cool for a few minutes. This is essential; you don’t want to burn your fingers when cutting the kernels off!
6. After cooling, take a sharp knife and carefully cut the kernels off the cob. You want to slice downwards, allowing the kernels to fall into your salad bowl. You’ll want to capture all that wonderful corn goodness!
7. Now, drizzle the lime juice and remaining olive oil over the salad. Season with salt and pepper to taste. This is where the magic happens—the lime juice brightens the dish, and the olive oil adds a rich mouthfeel.
8. Using a large spoon, gently toss all the ingredients together until everything is well combined. Be careful not to mash the chickpeas—you want to keep their shape!
9. Finally, serve the salad immediately while it’s fresh, or if you prefer, refrigerate it for about an hour to let the flavors meld together. Either way, you’re in for a treat with this Grilled Corn and Chickpea Salad!

Recipe Tips about Grilled Corn and Chickpea Salad

Making the perfect Grilled Corn and Chickpea Salad is all about the details. Here are some tips to elevate your dish:

• Storage: Store leftovers in an airtight container in the fridge. This salad is best eaten within two days, as the corn can become soggy over time.
• Freezing: I do not recommend freezing this salad, as the texture of the vegetables will change significantly once thawed.
• Pairing: This salad pairs wonderfully with grilled chicken or fish, making it a great side dish for summer meals.
• Variations: Experiment with other beans, such as black beans or kidney beans, for a different twist.
• Herbs: If you’re not a fan of cilantro, try using basil or parsley instead for a different flavor profile.
• Serving Size: This salad serves four as a side dish but can easily be doubled for larger gatherings.

Perfect Pairings for Grilled Corn and Chickpea Salad

Serving your Grilled Corn and Chickpea Salad can be as fun as making it! Here are some suggestions:

• Grilled Meats: This salad is a fantastic accompaniment to grilled chicken, steak, or fish. The freshness cuts through the richness of the meat.
• Picnics and BBQs: Take this salad to your next gathering. It’s portable, refreshing, and sure to be a hit!
• Lunch Options: Enjoy it as a light lunch on its own, or serve it beside a protein for a more filling meal.
• Seasonal Serving: This salad shines during summer but can be enjoyed any time of year with available ingredients.
• Storage Tips: If you have leftovers, store them in a sealed container. It can last for a couple of days but tastes best fresh.
• Chilling: Serve it chilled for a refreshing summer dish, or at room temperature for a more rustic feel.

FAQ

Conclusion

The Grilled Corn and Chickpea Salad stands out as a fresh and vibrant dish that showcases the beauty of summer produce. It’s easy to prepare, loaded with flavor, and perfect for any occasion. I encourage you to give it a try—you won’t be disappointed. This salad is sure to become a go-to recipe in your summer repertoire!

Grilled Corn and Chickpea Salad

Craving something refreshing? This Grilled Corn and Chickpea Salad is the perfect summer dish, bursting with vibrant flavors and nutritious ingredients. It's an easy and delicious addition to any meal or gathering!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Side Dishes

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 can chickpeas 19 fluid ounces, drained and rinsed
• 1 handful little tomatoes cut into halves
• 3 cobs corn husked
• 1 tablespoon red onion chopped
• 1 tablespoon cilantro chopped
• 0.5 lime lime juice of half
• 1 tablespoon olive oil
• salt and pepper to taste

Equipment

• Chef's Knife

Method

 

1. Prep the tomatoes, corn, onion, and cilantro.
2. Preheat BBQ or grill to high heat. Rub the corn with olive oil. Reduce heat to medium-high, and grill the corn for about 12 minutes total, turning every few minutes.
3. Add the chickpeas, tomatoes, onion, cilantro, lime juice, olive oil, and salt and pepper to a salad bowl.
4. Once the corn is cooked, let it cool for a few minutes. Using a knife, cut the kernels off the cob and add them to the salad. Toss it and serve immediately or chill for an hour if desired.

Notes

• Serving Size: This salad serves four as a side dish.
• Cooking Variability: I used a gas BBQ to grill the corn. Please note that every BBQ/grill/grill pan is different, so adjust cooking times accordingly.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!