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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!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: chickpea recipe, salad recipe
Servings: 4
Calories: 231kcal


  • 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


  • 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.


Adapted from my Corn and Tomato Salad.


Serving: 1g | Calories: 231kcal | Carbohydrates: 12g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 120mg | Potassium: 369mg | Fiber: 3g | Sugar: 6g | Vitamin A: 424IU | Vitamin C: 20mg | Calcium: 86mg | Iron: 2mg