Corn and Chickpea Fiesta Salad

I have been having a great and worthwhile spring break so far. I have been catching up with some housework and doing lots of cooking and baking. I am also taking the time to take care of myself by relaxing and watching my favorite TV shows and reading books. Last but not the least, I am taking the time to exercise and stay active. I just recently bought a new cruiser bike and have been enjoying the nice weather riding with my husband. We are lucky to have a mild winter and with spring around the corner, we are planning to explore more trails and dykes in our area. Warmer weather means colorful salads. This salad recipe that I made is a perfect meal to have on a warm and sunny day. It has all my favorites; corn kernels, chickpeas, tomatoes, bell pepper, red onions and cucumber. This salad with the simple dressing is refreshingly good and healthy as well. Enjoy!

Corn and Chickpea Fiesta Salad

 

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Prep time

20 mins

Total time

20 mins

 

Author: Liza A

Serves: 12 servings

Ingredients

• 2 cups corn kernels
• 2 (540 ml) cans chickpeas, drained and rinsed
• 2 cups cherry tomatoes ( about 9 oz), halved or quartered (depending on the size)
• 1 green bell pepper, diced
• 1 small red onion, finely diced
• 1 English cucumber, diced

Dressing:

• ¾ cup extra virgin olive oil
• ¼ cup fresh cilantro, chopped
• 4 tbsp lime juice
• 1 clove garlic, minced
• 1 tsp salt
• ½ tsp pepper

Instructions

1. Combine all salad ingredients in a big bowl.
2. In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
3. Refrigerate until serving or at least for a half an hour to let the flavors blend.

Notes

Recipe source: A teaspoon of Happiness

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