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Spiced Corn and Chickpea Fiesta Salad
Transport your taste buds to a vibrant fiesta with this Spiced Corn and Chickpea Salad! Packed with the sweet crunch of corn, the hearty bite of chickpeas, and a medley of colorful peppers and onions, this salad is a symphony of flavors and textures. A tangy, spice-infused dressing enhances the natural sweetness of the corn and the nuttiness of the chickpeas, tying all the elements together in a harmonious blend. Originating from the warmth of Mexican kitchens, this salad is not only a delight to the palate but also a nutritional powerhouse, offering a wealth of protein, fiber, and vitamins.
Servings: 4
Ingredients
- Black pepper
- 1/2 teaspoon
- Salt
- 1/2 teaspoon
- Paprika
- 1/2 teaspoon
- Cumin
- 1/2 teaspoon
- Olive oil
- 2 tablespoons
- Lime juice
- 1 tablespoon
- Cilantro
- 1/2 cup, chopped
- Red onion
- 1/2 cup, finely chopped
- Red bell pepper
- 1, diced
- Chickpeas
- 1 can (15 oz), drained and rinsed
- Sweet corn
- 2 cups, cooked
Instructions
- In a large salad bowl, toss together the cooked sweet corn, drained and rinsed chickpeas, diced red bell pepper, finely chopped red onion, and chopped cilantro.
- Prepare the dressing in a separate small bowl. Whisk together the lime juice, olive oil, cumin, paprika, salt, and black pepper until well combined.
- Slowly pour the dressing over the salad ingredients. Toss gently to coat all the ingredients evenly with the dressing.
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. This also helps the chickpeas and corn to absorb the tangy, spicy dressing.
- Serve the salad chilled. Enjoy as a refreshing side dish during warm summer months, or as a healthy, protein-rich lunch option.
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Chilling Time: 30 minutes • Calories: 275 • Fat: 9g • Carbs: 40g • Protein: 10g • Sodium: 300mg • Sugar: 8g
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