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
- 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