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Corn & Chickpea Fiesta Salad


Beat the heat using this refreshingly light and easy corn and chickpea fiesta salad with lime and cilantro.

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Rate this recipe 4.5/5 (22 Votes)


  • 2 1/2 cups corn kernels
  • 2 cans chickpeas, drained & rinsed
  • 1 cucumber, chopped
  • 3 cups cherry tomatoes, quartered
  • 1 green pepper, diced
  • 1 small red onion, finely diced
  • 3/4 cup extra virgin olive oil
  • 1/4 cup fresh cilantro, chopped
  • 4 tablespoons lime juice
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


Servings 12
Preparation time 15mins
Cooking time 15mins
Adapted from


Step 1

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 flavors blend.

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