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Sweet Corn, Chickpea, and Tomato Salad with Basil Dressing

Sweet Corn, Chickpea, and Tomato Salad with Basil Dressing is a light and refreshing dish that packs a punch of flavors. This salad combines sweet corn, protein-rich chickpeas, and juicy cherry tomatoes, all brought together by a flavorful basil dressing. It’s perfect for summer picnics, quick lunches, or as a side dish at dinner.

Why Make This Recipe

This salad is not only delicious but also nutritious. It is full of fresh ingredients that provide vitamins, minerals, and fiber. Making this recipe is quick and easy, making it ideal for busy days. Plus, it’s a great way to use up fresh veggies and enjoy a healthy meal without much effort.

How to Make Sweet Corn, Chickpea, and Tomato Salad with Basil Dressing

Ingredients

1/2 cup fresh or frozen sweet corn kernels, thawed if frozen
1 cup cooked chickpeas, rinsed and drained
2 cups cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup chopped fresh parsley
1/4 cup fresh basil leaves
2 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions

In a large bowl, combine the sweet corn, chickpeas, cherry tomatoes, red onion, and parsley.
In a food processor or blender, combine the basil leaves, olive oil, lemon juice, garlic, salt, and pepper. Process until smooth. Alternatively, finely chop the basil and garlic, then whisk all dressing ingredients together in a small bowl.
Pour the basil dressing over the salad and toss gently to combine.
For best flavor, cover and refrigerate the salad for at least 30 minutes before serving.
Serve the salad chilled.

How to Serve Sweet Corn, Chickpea, and Tomato Salad with Basil Dressing

Serve this salad chilled as a side dish or a light meal. It pairs well with grilled chicken, fish, or on its own as a vegetarian option. You can also enjoy it with pita bread or over a bed of greens for a wholesome lunch.

How to Store Sweet Corn, Chickpea, and Tomato Salad with Basil Dressing

Store any leftover salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The flavors may improve after a day in the fridge, allowing the dressing to soak into the veggies.

Tips to Make Sweet Corn, Chickpea, and Tomato Salad with Basil Dressing

Use fresh ingredients for the best flavor.
If you don’t have chickpeas, other beans like black beans can work as a substitute.
You can add more vegetables, such as cucumbers or bell peppers, for extra crunch.

Variation

Feel free to add crumbled feta cheese or avocado for a creamier texture. For a little kick, you can add chopped jalapeños or a dash of hot sauce to the dressing.

FAQs

1. Can I use canned chickpeas for this recipe?
Yes, canned chickpeas work great! Just rinse and drain them before adding to the salad.

2. How can I make this salad vegan?
This salad is already vegan! All the ingredients are plant-based.

3. Can I use dried basil instead of fresh basil?
While fresh basil is recommended for its vibrant flavor, you can use dried basil in a pinch. Use about 1 teaspoon of dried basil instead of fresh.

With these simple steps, you can create a tasty and healthy Sweet Corn, Chickpea, and Tomato Salad with Basil Dressing that everyone will love! Enjoy your cooking!