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Grilled Corn and Chickpea Salad

Chickpea and Grilled Corn Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews


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.


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 14ounce 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


  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.


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


  • 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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