Name: Cilantro Lime Chickpea Salad Recipe
Prep time: 10 min
Total time: 10 min
Yield: 12
Cuisine: salad
Ingredients: 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; 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

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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!

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Cilantro lime chickpea salad in a white bowl on white wood countertop

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Why you’ll love this chickpea salad with cilantro

This cilantro and lime chickpea (garbanzo bean) 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, cilantro garbanzo bean 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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Reviews of this salad:

This was so easy to make and very tasty! Adding this to my go to for parties!
Kelly

This was really good! Fresh and delicious.
The Savage Patch

How to Make this Chickpea Salad:

This delicious salad is ready in three easy steps!

1. 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.

2. 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

3. Pour the dressing over the salad

Pour the dressing over the salad ingredients and stir until everything is mixed well and enjoy!!

Make this chickpea cilantro salad then check out my Chickpea (Garbanzo Bean) Mediterranean Salad, Corn and Black Bean Quinoa Salad Recipe and Basmati Rice Salad with Mint and Edamame and more of my summer salad recipes.

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TIPS AND FREQUENTLY ASKED QUESTIONS

Read on for tips and substitution ideas on how to make this recipe, and how to avoid making it a disaster.

How to prevent the salad from becoming soggy from the cucumbers?

I like to soak my cucumbers in salt water for at least to prevent excess water in my salad, but if you’re in a rush or don’t feel like it, that’s completely okay.

For best results

Cover and refrigerate the salad for at least 30 minutes to allow flavours to marinate before serving.

How to store chickpea salad

Chickpea salad holds up great in the fridge, so it’s perfect for meal prep! Store this salad in an airtight container for up to 5 days in the fridge. If bringing this to a picnic, travel with this salad in a thermal cooler bag with an ice pack to keep t cool.

If you’re looking for an easy winter salad then look no further because I’ve got a DELICIOUS recipe for you!

Panzanella Salad (Tuscan Bread Salad)

Classic Italian dish of Panzanella Salad (aka Tuscan Bread Salad), a refreshing summer salad made with juicy tomatoes, crusty bread, and a simple vinaigrette.

MAKE THIS RECIPE → Panzanella Salad (Tuscan Bread Salad)