Cumin Lime Chickpea Salad

Cumin Lime Chickpea Salad
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 368.9
  • Total Fat: 16.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 947.8 mg
  • Total Carbs: 51.9 g
  • Dietary Fiber: 8.5 g
  • Protein: 9.7 g

View full nutritional breakdown of Cumin Lime Chickpea Salad calories by ingredient
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Introduction

A light vegetarian summer salad. My favourite way to eat it is on a bed of lettuce and quinoa with toasted almonds, but it's tasty on its own or in salad as well. It's also very easy to substitute in veggies that are in season! A light vegetarian summer salad. My favourite way to eat it is on a bed of lettuce and quinoa with toasted almonds, but it's tasty on its own or in salad as well. It's also very easy to substitute in veggies that are in season!
Number of Servings: 4

Ingredients

    1 can (~2 cups) chickpeas
    2 cups frozen yellow sweet corn
    1.5 cups snow peas
    1/4 cup extra virgin olive oil
    1 lime, juiced
    1 tsp salt
    1 tsp honey
    1 tbsp cumin

Tips

My favourite way to eat this salad is on top of lettuce and quinoa with toasted almonds.
You can (and should!) substitute in veggies that are fresh/in season when it's available, but the canned beans and frozen corn make it easy to eat any time of the year.
They honey in the dressing can be removed and the cumin will emulsify the lime and vinegar just fine, but if you're not a huge fan of veggies or sour the honey will give it the slightest sweet kick to make it tasty for everyone!


Directions

1. Cook the frozen sweet corn by bringing just enough water to a boil to cover the corn, adding the corn, and cooking until the water begins to boil again.

2. Blanch the cooked corn under cold water until completely cold (I typically use a sieve for this).

3. Wash, de-string, and chop snow peas into 1/2 inch pieces.

4. Mix together corn, rinsed chickpeas, and snow peas

5. In a separate cup or small bowl, whisk together olive oil, lime, salt, honey, and cumin.

6. Pour the dressing over the salad and mix well. This lasts well in the fridge for a few days!

Serving Size: Makes 4 heaping cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user IAMTHEELLIE.

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