This cilantro lime chickpea salad has buttery chickpeas, summer fresh corn, red onion, tomatoes, cucumbers, cilantro, and a homemade cilantro lime dressing. It’s the perfect summer salad for a potluck barbecue!
This cilantro and lime chickpea salad recipe is perfect for a healthy summer lunch – filled with cucumber, tomatoes and corn, with a cilantro lime dressing. It’s a flavourful vegan meal, but it’s also great for a healthy dish to bring to a potluck barbecue and summer gatherings.
My other favourite salads to bring to a summer potluck barbecue are:
This salad could be called a summer corn salad, potluck chickpea salad, or a refreshing cucumber salad.
But no matter what you call it, it’s turned out to be my new favourite go-to for a refreshing side dish.
To make this chickpea salad you will need:
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How to Make this Chickpea Salad:
Make your dressing
In a medium bowl (or in a large glass measuring cup), whisk together the dressing ingredients. You can add the cilantro in here, or you can add it directly to the salad. It will get mixed in either way, so it’s totally up to you.
Chop your ingredients & rinse your chickpeas
Technically, you can just drain your chickpeas (and save the aquafaba if you want), but I always rinse mine. I like to make sure I get off all the excess aquafaba, and I usually leave my chickpeas in the strainer until I’m ready to add them to the salad.
Chop all of your ingredients and add them to a large mixing bowl. I like to see my cucumber to prevent excess water in my salad, but if you’re in a rush or don’t feel like it, that’s completely okay.
- 2 1/2 cups corn kernels
- 4 cups chickpeas, drained and rinsed
- 3 cups cherry or grape tomatoes, quartered (about 1 pound)
- 1 green bell pepper, diced
- 1/2 red onion, finely diced (about 1/4 cup)
- 1 English cucumber, chopped
Cilantro Lime Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh cilantro, chopped
- 4 tbsp lime juice
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- Combine all of the salad ingredients in a big bowl.
- In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
- Refrigerate until serving or at least for a half an hour to let the flavours blend.
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Nutrition Information:Yield: 12 Serving Size: 1 cup
Amount Per Serving: Calories: 204Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 425mgCarbohydrates: 30gFiber: 6gSugar: 10gProtein: 7g