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Grilled Corn and Chickpea Salad

chickpea and grilled corn salad

  • Author: Katie Webster
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 3 1x
  • Category: Salad
  • Method: Grilled
  • Cuisine: American

Description

Grilled corn and chickpea salad. It has tomatoes, basil, parsley and feta (optional.) A healthy side-dish that is naturally gluten-free.


Scale

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 3 ears of corn, shucked
  • 2 tablespoons lemon juice
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 14-ounce can chickpeas, drained
  • 3 scallions, sliced
  • 1 cup diced tomatoes
  • ½ cup chopped basil
  • ½ cup chopped parsley
  • ½ 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.


Nutrition

  • Serving Size: 2/3 cup
  • Calories: 231
  • Sugar: 6
  • Sodium: 416
  • Fat: 12
  • Saturated Fat: 3
  • Carbohydrates: 24
  • Fiber: 3
  • Protein: 8

Keywords: grilled corn salad, chickpea salad

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