Chickpea Corn Salad

This Chickpea Corn Salad is loaded with delicious fresh ingredients. The flavors from roasted pecans, cilantro, and feta leaves everyone wanting more.

Chickpea Salad

I cooked up a batch of dry chickpeas last week again to make some more roasted chickpeas for our camping trip. I had a few cups left over so I decided to make up another salad with some other fresh ingredients that I had in the refrigerator and pantry.

It’s fun, and actually easy, to use simple ingredients to create something so incredibly flavorful and a little unexpected. My husband was in shock how great this Chickpea Corn Salad turned out.

I love cilantro. I love feta. I love roasted pecans. Mixed with the chickpeas, corn and a little cucumber for more crunch and wow….so fabulous !   Now I have something amazing to eat for lunch this week 🙂

I have  a little tip for roasting pecans quick. I put them on a paper towel and microwave them for 1 minute. Then toss them and microwave for another minute. Then let them cool before chopping them. 

Ingredients for Chickpea Corn Salad

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.

Chickpeas – drained and rinsed canned c or cooked dried chickpeas

Corn – you can use canned, frozen or fresh corn off the cob

Cucumber – Remove the seeds and dice.

Olive oil – I use extra virgin olive oil. But you can use avocado oil if you’d like.

Garlic – minced. Fresh is best but if all you have is jarred minced.

Pecans – I love the flavor of pecans in this. But you can swap it for another nut like roasted almond slivers, pistachios, walnut or even pumpkin seeds or sunflower seeds.

Lemon juice – again fresh is best but bottled is fine too.

Fresh cilantro, chopped – If you aren’t a fan of cilantro you can swap it for fresh basil or parsley for a milder flavor.

Feta cheese – You can also use goat cheese or blue cheese crumbles.

Salt and pepper to taste

How to Make This Chickpea Salad

In a large bowl, mix corn, chickpeas, cucumber, and pecans.

Mix in olive oil, garlic, lemon juice and cilantro

Toss in feta cheese.

Place in the refrigerator and chill until ready to serve.

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