When it comes to summer salads, there are so many incredible options. Gardens are lush and fruitful with vegetables, fruit, and herbs and the grill is easily accessible to char most anything.
Adding grilled corn to dishes feels like a cheat code to making any salad or side dish look and taste great. This Chickpea Grilled Corn Salad is no exception.
The creamy and briny feta cheese, the high in protein chickpeas, the smoky charred corn, and the crunchy cucumbers and red bell pepper make this salad full of flavor and texture. Adding the bright citrusy vinaigrette dressing on top of the salad with the fresh herbs really pulls everything together to make this hearty salad feel more like a main course.
Start off by getting your charcoal nice and hot, using a charcoal chimney is a great way to light charcoal without lighter fluid or matchlight charcoal that has plenty of undesirable attributes. Once your coals are nice and hot, pour them onto one side of the grill and place your grill grate over top. Of course, you can use a propane grill for this, charcoal just adds more flavor.
Lightly oil and season the corn on the cobb with olive oil, salt, and pepper. Place the corn on the hot grill and char on all sides. Once charred move the grill to the side of the grill that does not have charcoal underneath it. Continue to cook the corn until it is tender then remove it from the grill and set aside while you prepare the rest of the salad.
Once all of your veggies are prepped your corn should be cool enough to handle. Using a sharp knife cut the corn from the cob.
Add chickpeas, grilled corn, cucumber, tomatoes, garlic, red bell pepper, scallions, and parsley to a mixing bowl.
In a separate bowl add your dressing ingredients. Stir together the lime juice, olive oil, red wine vinegar, and honey. Add your dressing to the chickpeas and grilled corn mixing bowl. Toss all of the ingredients together and then season with salt and pepper to taste. Red pepper flake is a nice addition here as well if you want to add a small amount of spice.
Crumble feta cheese over top of your chickpea grilled corn salad then serve chilled. This salad is great the next day as well if you have any leftover.
Grilled chicken, grilled steak, grilled shrimp, grilled salmon and any version of toasted bread or grilled pita goes very well with this salad.
Chickpea Grilled Corn Salad
Ingredients
- 1 lb Chickpeas drained and rinsed
- 2 Whole Corn on the Cob grilled Kernels Removed
- 1 cup Cucumber Cut In Half Then Slice into Half Moons
- 2 cups Cherry Tomato Halved
- 1 Red Pepper Diced
- 1 Garlic Clove Minced
- 3 tbsp Fresh Parsley Chopped
- 2 tbsp Scallions Chopped
- 1/4 cup Lime Juice
- 2 tbsp Red Wine Vinegar
- 3 tbsp Oil
- 1 tbsp Honey
- 1/2 cup Feta
- Salt and Pepper
Instructions
- In a mixing bowl add chickpeas, corn, cucumber, tomato, garlic, red pepper, scallions, and parsley.
- In a separate bowl whisk together lime juice, red wine vinegar, oil, and honey. Add this to your mixing bowl with the chickpea mix.
- Gently toss all ingredients together in a mixing bowl. Add the salt and pepper to taste during this process.
- Top your chickpea salad with feta cheese.
- Serve chilled.