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Chickpea & Corn Salad

This chickpea and corn salad is versatile, colourful and tasty. Plus you can turn it into a light meal. A winning summer salad.

This salad is my ultimate favourite to add to a summer lunch table, and economical too. All you need are two tins and staple green salad ingredients and you’re set. I usually make this for Christmas lunch, but served it at a Mexican lunch recently and it went down a treat. Enjoy, and adjust the recipe to your liking.

Chickpea & Corn Salad

Alison Boezak-White


  • 1 tin chickpeas, drained

  • 1 tin sweetcorn kernels, drained

  • 1 small red onion, finely chopped

  • 1 cup cherry tomatoes, quartered

  • 2 cups red, orange, and yellow peppers, diced

  • ½ English cucumber, diced

  • ⅓ cup extra virgin olive oil

  • 4 tbsp lime juice

  • 1 clove garlic, minced

  • 1 cup fresh coriander, chopped

  • salt and pepper, to taste

  • dash of honey (optional)


  1. Combine salad ingredients in a large bowl.

  2. Whisk vinaigrette ingredients in a separate bowl. Pour over the salad and mix well.

  3. Refrigerate for at least 30 minutes to allow flavours to blend.

Variation ideas

  • “Beautiful salad. I make the same salad, but I add avo and lots of dhanya.” - Elmarie Cupido Hendricks

  • “I add coriander, mint, pineapple (or mango) and cucumber.” - Bonita Maboeta

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