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Chickpea and Roasted Corn Salad with Lime Vinaigrette is a refreshing and nutritious dish. This salad combines the creamy texture of chickpeas and avocado with the sweet crunch of roasted corn and fresh vegetables. Tossed in a zesty lime vinaigrette, it’s perfect for a light lunch or as a side dish for your next gathering.

Why Make This Recipe

This salad is not only delicious but also packed with protein and fiber from the chickpeas. The roasted corn adds a lovely sweetness that complements the zesty dressing. It’s quick to prepare, making it a great option for busy days. Plus, it’s colorful and looks beautiful on the table, making it a win for both taste and presentation.

How to Make Chickpea and Roasted Corn Salad with Lime Vinaigrette

Ingredients:

1 (15-ounce) can chickpeas, rinsed and drained
2 cups roasted corn kernels (fresh or frozen)
1 red bell pepper, diced
1/2 red onion, finely chopped
1/2 cup chopped fresh cilantro
1 avocado, diced
1/4 cup lime juice, freshly squeezed
1/4 cup olive oil
2 tablespoons water
1 tablespoon maple syrup
1 clove garlic, minced
1/2 teaspoon cumin
Salt and black pepper to taste

Directions:

Prepare the Lime Vinaigrette: In a small bowl, whisk together lime juice, olive oil, water, maple syrup, minced garlic, cumin, salt, and pepper. Set this dressing aside.
Roast the Corn: If using fresh corn, shuck the corn and roast it in the oven at 400°F (200°C) for 20-25 minutes, until the kernels are tender and slightly charred. Allow it to cool, then cut the kernels off the cob. If using frozen corn, simply thaw it and roast it in a pan until lightly toasted.
Combine Salad Ingredients: In a large bowl, mix the rinsed chickpeas, roasted corn, diced red bell pepper, chopped red onion, and chopped cilantro.
Add Vinaigrette: Pour the lime vinaigrette over the salad and toss gently to coat everything evenly.
Add Avocado: Just before serving, fold in the diced avocado gently to keep it from turning mushy.
Season to Taste: Taste the salad and adjust the seasoning with salt and pepper as needed.
Serve: Serve the chickpea and roasted corn salad immediately or chill it for later. It’s great as a side dish or a light lunch.

How to Serve Chickpea and Roasted Corn Salad with Lime Vinaigrette

This salad can be served on its own or as a side dish alongside grilled meats and fish. It pairs well with tacos or wraps, making it versatile for any meal. You can also serve it in a bowl with tortilla chips for a fun appetizer.

How to Store Chickpea and Roasted Corn Salad with Lime Vinaigrette

Store any leftovers in an airtight container in the refrigerator. The salad will stay fresh for about 2-3 days. If you plan to keep it for later, it’s best to add the avocado just before serving to keep it fresh and vibrant.

Tips to Make Chickpea and Roasted Corn Salad with Lime Vinaigrette

If you like a bit of heat, consider adding diced jalapeños or a pinch of cayenne pepper to the salad.
For extra crunch, toss in some chopped cucumbers or sliced radishes.
Make the vinaigrette ahead of time to save time on busy days.

Variation

Feel free to customize this recipe by adding other vegetables you enjoy, such as cherry tomatoes or zucchini. You can also substitute the lime juice with lemon juice for a different citrus flavor.

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, you can use canned corn. Just drain and rinse it before adding it to the salad.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free, making it a great option for those with gluten sensitivities.

Can I make this salad vegan?

This recipe is already vegan-friendly. The use of maple syrup ensures it’s suitable for plant-based diets. Just make sure all ingredients are vegan-friendly.