Corn, Edamame, and Chickpea Salad

Jam-packed with corn, edamame, chickpeas, and tomatoes, this Corn, Edamame and Chickpea Salad is full of flavor and makes the perfect light lunch or dinner. By adding a touch of feta cheese, red onion, cilantro, lime juice, and a white balsamic dressing, the ingredients blend together to make a zesty dish!

Course Salad, Side Dish

Cuisine American

Keyword chickpea recipe, salad recipe

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 231

Author Gayle

Ingredients

6 ears fresh corn
1 cup shelled edamame cooked
1 (15 ounce) can chickpeas rinsed, drained, and patted dry
2 cups cherry tomatoes halved
½ red onion diced
¼ cup crumbled feta cheese
3 tablespoons freshly chopped cilantro
Juice of one lime
4 tablespoons olive oil
4 tablespoons white balsamic vinegar
Salt and pepper to taste

Instructions

Place corn cobs into a large pot of boiling water and boil for 5 minutes.
Shock corn by submerging into a large bowl of water so that corn stops cooking. Remove corn from water and set aside to cool.
In a medium bowl, combine edamame, chickpeas, tomatoes, red onion, feta, and cilantro. Lightly toss to mix together.
Cut corn off the cobs and toss in salad mixture. Pour lime juice, olive oil and white balsamic vinegar over salad and toss to coat. Season with salt and pepper, if desired.
Serve immediately or refrigerate until ready to serve.

Notes

Adapted from my Corn and Tomato Salad.

Nutrition