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.

chickpea and grilled corn salad in a bowl

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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.

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FAQs and Expert Tips

Make ahead

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.

Storing instructions:

Store any leftovers or prepped corn garbanzo bean salad in an airtight container in the fridge for 3 to 4 days.

Serving tips

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.

What to serve this chickpea corn salad with:

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

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! 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

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Grilled Corn and Chickpea Salad

Chickpea and Grilled Corn Salad

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5 from 3 reviews

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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

Units Scale
  • 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

  1. 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.
  2. 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

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