Fresh Southwest Chickpea Salad Recipe Perfect for Summer
A vibrant and refreshing salad featuring chickpeas, black beans, fresh veggies, and a tangy lime dressing—perfect for summer gatherings or light meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Southwest
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 cup fresh corn kernels
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Drain and rinse the chickpeas and black beans thoroughly. Set aside to dry slightly.
- Dice the red bell pepper, red onion, and chop the cilantro. Halve the cherry tomatoes and cut the corn kernels off the cob if using fresh corn.
- In a large mixing bowl, combine the chickpeas, black beans, corn, cherry tomatoes, bell pepper, onion, and cilantro.
- In a small bowl or jar, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined.
- Pour the dressing over the salad and gently toss to coat everything evenly. Take care not to mash the beans or chickpeas.
- Taste and adjust seasoning as needed. Add more lime juice for extra tang or a pinch more cumin for smokiness.
- Let the salad sit for 10-15 minutes to allow the flavors to meld together. Serve and enjoy!
Notes
[‘Keep the dressing separate if making ahead to maintain the crunch of the veggies.’, ‘Chill the salad before serving for enhanced flavors.’, ‘Customize the spice level by adding chili powder or cayenne.’]
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 7
- Protein: 7
Keywords: Southwest Chickpea Salad, summer salad, vegan salad, gluten-free salad, healthy salad, quick salad recipe