Chickpea, Corn & Red Pepper Salad with Honey-Lime Vinaigrette

Tested & Perfected Recipes

This crowd-pleasing salad has sweet corn, crisp red bell peppers & buttery chickpeas in a cumin-scented honey-lime vinaigrette.

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Fall’s just around the corner. How about a last hurrah summer salad? This one features fresh sweet corn, crisp red bell peppers and buttery-textured chickpeas in a honey-lime vinaigrette scented with cumin. It’s a crowdpleaser, perfect for a backyard cook-out or picnic. Read more reviews on my salad column over at Serious Eats!

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Chickpea, Corn & Red Pepper Salad with Honey-Lime Vinaigrette

This crowd-pleasing salad has sweet corn, crisp red bell peppers & buttery chickpeas in a cumin-scented honey-lime vinaigrette.

Servings: 4
Total Time: 20 Minutes

Ingredients

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 red bell pepper, diced
  • 2 ears cooked corn, kernels cut from the cob
  • 1 cup cooked edamame
  • 3 scallions, white and green parts, finely sliced
  • 1/4 cup fresh lime juice, from 2 limes
  • 1 large garlic clove, minced
  • 1/4 cup extra virgin olive oil, best quality such as Lucini or Colavita
  • 2 tablespoons honey
  • 1-1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon cumin

Instructions

  1. Combine all ingredients in a large bowl and toss well. Cover with plastic wrap and refrigerate until ready to serve.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 351
  • Fat: 18 g
  • Saturated fat: 2 g
  • Carbohydrates: 40 g
  • Sugar: 13 g
  • Fiber: 9 g
  • Protein: 12 g
  • Sodium: 618 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • Another winning recipe from Jenn! Such a colorful, healthy, and flavorful salad. Will be adding this to our summer rotation.

    • — Julie on June 18, 2019
    • Reply
  • I absolutely love your recipes. Can I use corn from a can for this recipe? And if so, how much? Thank you.

    • — Portland on April 14, 2019
    • Reply
    • Hi Portland, so glad you like the recipes! Yes, canned corn will work here if you don’t have access to fresh. I’d recommend 1.5 cups and make sure you drain and rinse it before using. Hope you enjoy!

      • — Jenn on April 15, 2019
      • Reply
  • Can you make this ahead of time? Love ALL of your recipes!!

    • — Tricia on March 22, 2019
    • Reply
    • Yes, definitely, Tricia. Glad you like the recipes! 🙂

      • — Jenn on March 22, 2019
      • Reply
  • Love this recipe, summertime favorite in my house. Could you update the nutritional information for it, thanks!!

    • — Bronwyn Leone on June 11, 2018
    • Reply
    • Glad you like it! I just added the nutritional info. 🙂

      • — Jenn on June 11, 2018
      • Reply
  • Another delicious recipe! I made the garbanzo beans from dried beans and have more left for hummus. This salad has so many layers of flavor and textures. We are going to take it for lunch and put it on greens for a full complex protein meatless lunch. Will definitely be using this for summer picnics.

    • — Ruth Beckett on January 28, 2018
    • Reply
  • Jen

    How do you think roasted chick peas would be in that salad?

  • The dressing is outstanding! I am not a huge fan of edamame or chickpeas so I substitute them for other beans that I do like. The dressing is great. I use this dressing on a multitude of salads like Mango, Avocado and Queso Fresco. The sweet and tart work well with a variety of fruits and vegetables, including the corn and red peppers in this salad.

  • Hi, My son doesn’t like corn. Do you think a can of black beans could be substituted?
    Should a little more honey then be added?Thanks, Susan

    • Hi Susan, Yes, that would be fine or you could add a yellow or orange bell pepper. You may need to add a little more honey with the black beans; I would just taste and adjust if necessary.

  • This dish is fabulous! I love chickpeas and I always have a huge batch around- I make them in the pressure cooker in 10 min and put them in all sorts of dishes; but wouldn’t you know the day that I made this I was out- so I used black eyed peas instead. Everyone raved about it and ate it like salsa on tortilla chips!

  • This is not only delicious and filling, it is beautiful to display on the table. A great summer time dish but so good it should be made year round.

  • This is just a perfect salad for summer, and it lasts a while in the fridge. Loved it!

  • This took only minutes to make, and what seemed like seconds to devour! It was delicious with grilled turkey burgers and impressed my heavy meat-and-potatoes eating friends who are trying to lose weight. Thanks for another great recipe.

  • I adore anything that is vinaigrette… this looks wonderful! I am adding this to my next grill-out menu. Yumm-oh! Thank you.

    • — Elizabeth C. in Kansas
    • Reply
  • Delicious, colorful, healthy and easy – all wrapped up in one – a definite make again! Thanks.

  • Nice way to enjoy chickpeas! A little too much dressing for me, but would make again and adjust amount of dressing to veggies.

  • Summer in a bowl! This dish is simple, delicious, pretty to look at, and healthy to boot.

  • Easy, fresh, healthy and tasty!

    • — Karla Jalowiecki
    • Reply
  • One of my favorite summer time salads in 2010, I’m looking forward to making this many more times for 2011 summer bbq’s! Such clean and refreshing flavors!

  • This such a delicious recipe. Whips up in a heartbeat and tastes fabulous, especially with our local sweet corn!

  • I whipped this together last night in a few minutes…it was delicious! Your recipes are the best…I am a huge fan!

  • I made this salad tonight with “knock off” Johnny Rocket Sandwiches (from Yellow Dog Eats in Gotha, Florida).

    Oh my gosh … this salad is beyond awesome and I have a feeling the leftovers will be even BETTER tomorrow.

    Thank you for sharing this recipe.

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