Chickpea and Grilled Corn Salad
This chickpea and grilled corn salad is so easy and delicious. You’ll wish you had made a double batch! It has basil, parsley and tomatoes in it. I also added in mild goat feta too, but if you want to keep it vegan simply omit it.
Table of contents
Why We Love This Recipe For Chickpea and Grilled Corn Salad
This grilled corn salad is supremely easy to make. All you need to do is grill the corn and then mix all the other ingredients together. Much like this chickpea salad, it’s a great dish to have on hand for a quick lunch or snack. I also love serving it alongside grilled meat–such a yummy combination!
Recipe Highlights
- This chickpea corn salad literally only takes 17 minutes to make!
- It can easily be made vegan
- It’s a great make-ahead recipe
- High in protein and fiber
- Can easily be adapted with your favorite veggies
Key Ingredients For This Recipe
- Extra-Virgin Olive Oil
- Corn: You’ll need whole ears of corn for grilling. You want the grilled corn to blacken slightly all around, but not burn. This adds amazing flavor to the salad.
- Seasonings: Lemon juice, salt and freshly ground black pepper
- Vegetables: scallions, tomatoes and canned chickpeas
- Fresh Herbs: Chopped basil and parsley
- Crumbled Feta: You could also use goat cheese instead
Step-by-Step Instructions to Make This Corn and Chickpea Salad
Step 1: Grill corn
Preheat grill to medium-high heat. Brush 1 teaspoon oil over the corn and grill until charred all over, about 7 to 9 minutes. Cool and then cut kernels off the cob.
Step 2: Assemble salad & serve
Whisk the remaining 2 tablespoons plus 2 teaspoons oil, lemon juice salt and pepper in a large bowl. Stir in corn, chickpeas, tomatoes, basil and parsley. Stir in about half the feta, if using. Transfer to a serving dish and top with the remaining feta.
FAQs and Expert Tips
You can assemble the whole salad up to 24 hours in advance. It will keep for longer, but it will taste the freshest within this time frame. You can also make a double batch to have throughout the week.
Store any leftovers or prepped corn garbanzo bean salad in an airtight container in the fridge for 3 to 4 days.
If you’re making a big batch to have for the week you can just add all of the feta at once. However, if you’re making it to serve as a full dish, I would still recommend saving some for a garnish. You could also save extra parsley and basil to garnish with too.
Salads like this go really well with marinated grilled meat such as pork or chicken. We love it with Cajun Flank Steak, Greek Chicken Thighs and Pan Seared Salmon. You could also stuff it into wraps with greens and avocado for a vegetarian lunch or dinner.
Additional Chickpea and Corn Recipes to Try
- I love making this Chickpea Tuna Salad and putting it on toast!
- The whole family will love this Chickpea Stew. It’s perfect for those colder days.
- If you love Mediterranean food you have to try my Israeli Couscous Salad with chickpeas and this Mediterranean Eggplant Chickpea Salad with Chickpeas, Feta Parsley
- Our Grilled Corn with Chipotle Lime Butter and this Grilled Corn and Peach Cobb Salad are two more grilled corn recipes to try while it is in season.
- This Vegan Corn Salad with Jalapeño Cilantro Dressing makes for such a good side dish. Same with this Simple Corn Succotash–especially with grilled pork tenderloin.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
PrintChickpea and Grilled Corn Salad
- Total Time: 17 minutes
- Yield: 3 1x
Description
This chickpea and grilled corn salad is so easy and delicious. You’ll wish you had made a double batch! It has basil, parsley and tomatoes in it. I also added in mild goat feta too, but if you want to keep it vegan simply omit it.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 3 ears of corn, shucked
- 2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 14–ounce can chickpeas, drained
- 3 scallions, sliced
- 1 cup diced tomatoes
- 1/2 cup chopped basil
- 1/2 cup chopped parsley
- 1/2 cup crumbled feta or goat cheese, optional
Instructions
- Preheat grill to medium-high heat. Brush 1 teaspoon oil over the corn and grill until charred all over, about 7 to 9 minutes. Cool and then cut kernels off the cob.
- Whisk the remaining 2 tablespoons plus 2 teaspoons oil, lemon juice salt and pepper in a large bowl. Stir in corn, chickpeas, tomatoes, basil and parsley. Stir in about half the feta, if using. Transfer to a serving dish and top with the remaining feta.
Notes
Serving Tip: If you’re making a big batch to have for the week you can just add all of the feta at once. However, if you’re making it to serve as a full dish, I would still recommend saving some for a garnish. You could also save extra parsley and basil to garnish with too.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 2/3 cup
- Calories: 231
- Sugar: 6
- Sodium: 416
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 24
- Fiber: 3
- Protein: 8
OMG my mouth is watering – love the combo of that grilled corn with the chickpeas, tomato and feta with the simple “dressing”!
Hi Jennifer. I am so glad you found this recipe. It is one of my favorites. I made it again recently and was reminded how great the combination of ingredients tastes together.
This was a superb meatless lunch!!
This looks like an amazing and different side!!
Just made this salad and I wanted to let you know how delicious it is. Have a great trip to Paris!
Paris! I am so jealous!
Hi Kalyn, Ha, ha! I really didn’t mean to make you jealous. I am so excited to go. I am sure I will be so inspired by what I eat and see there. Can’t wait to tell about it here on the blog on my return.
YES to Paris! Go with an empty suitcase AND an empty stomach 🙂 Everything is so delicious and you have to get ice cream at Berthillon, trust me that it’s hands down the best ice cream I’ve ever had.
Can’t wait to meet you at Blog Brulee!
This salad looks incredible, so simple and delicious.
Ah yes someone else mentioned Berthillon, this must be a sign that we do indeed have to go. Looking forward to Blog Brulee too. I am so excited to finally meet everyone in real life who I’ve gotten to know from our Redux group. It will be a blast!!
Oh my gosh you got a ton going on – talk about a fantastic way to turn 40 (which use to sound old to me until I turned 45- ha!)
Ahh, Paris – I went years ago as a starving student – it’s everything you will image and more. Do you know Robyn Webb? If not, I will connect you – she lives there part of the year and is there right now. She is posting on Facebook almost every day her “hidden Paris finds” 🙂
Of course I’m giddy that you’ll be us at Blog Brulee and cannot wait for your Maple cookbok (and new site) DANG GIRL.
But what I really want to tell you is that I will absolutely be making this salad tomorrow with my CSA corn!
So glad to hear about your friend Robyn. I don’t know her and would love the intro. I am obsessing about planning right now. We stayed up way too late the other night working on our plans. I can barely wait. And Blog Brulee will be a great get away! I can hardly call it work since we will all surely have so much fun together.
O my gosh, Paris! I can’t wait to hear about this trip 😉
I know right?! I really need to dive into researching where we’ll go and eat while there.
Oh my, you really are booked up this fall!! How fun that you get to take a trip to Paris! Enjoy every minute 🙂 I love chickpea salads, this looks right up my ally 🙂 PS I really can’t wait to read your cookbook.
Thank you so much Karen. I do feel pretty booked up, though fall is always crazy around here so I shouldn’t feel surprised by it I guess.
Wow, I can’t believe you are going to Paris!! What a great gift! Can’t wait to see the new website that you’ll be launching!
Finally, LOVE the simplicity of this salad, Katie!
I can hardly believe it myself. I am really looking forward to diving into the research this weekend to foigure out the plan for the trip. The new website is long overdue. So glad to be working with Rita on the project, or it would have never happened. She is keeping me on track.
Oh, you have so much to look forward to! Paris holds a special place in my heart since that’s where I got engaged 🙂 Plus, you’ll have the best time at Blog Brûlée (Blog Brûlée alumni over here!) And HUGE congrats on your cookbook Katie! So many wonderful things are happening for you 🙂 xo
I am so excited for both trips. I am pulling together my presentation now and I am so looking forward to BB. Can’t wait to meet all of the RDs and healthy bloggers. Glad to hear you loved it.
Happy birthday! Have a great trip!
Thank you Karen. I am so excited for Paris!
This looks so tasty! I love the combo of chickpeas and corn 🙂
Thank you so much my friend.
You do have a busy fall! Fall is just crazy in general for my family but I too am looking forward to it. And this salad looks great!
I am looking forward to it, and nervous and excited. Thanks so much Melanie.
First off, Happy 40th! And second, man Jase is quite a guy for sure…Paris sounds like an amazing trip and I have no doubt you will have a fabulous time!
This salad has everything I love in it! Making a salad early in the week is of my favorite things to do so I will have to add this to the list!
Thank you Meg. He really is quite a guy. It totally blew me away. I am still in disbelief actually. Looking forward to planning our trip now.