Grilled Corn and Chickpea Salad

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This summery grilled corn and chickpea salad makes a light and fresh side dish with only a handful of ingredients.

Prep Time 10 minutes | Cook Time 15 minutes | Total Time 25 minutes



  • 1 (19 fluid ounce) can chickpeas drained & rinsed
  • Handful little tomatoes cut into halves
  • 3 cobs of corn husked
  • 1 tablespoon red onion chopped
  • 1 tablespoon cilantro chopped
  • Juice of 1/2 lime
  • 1 tablespoon olive oil 
  • Salt & pepper to taste 


  1. Prep the tomatoes, corn, onion, and cilantro. 
  2. Preheat BBQ/grill to high heat. Rub the corn with olive oil. Reduce heat to medium-high, and grill the corn for about 12 minutes total, turning every few minutes (turn 4 times). 
  3. Add the chickpeas, tomatoes, onion, cilantro, lime juice, olive oil, and salt & pepper to a salad bowl. 
  4. Once the corn is cooked, let it cool for a few minutes. Using a knife, cut the kernels off the cob and add them to the salad. Toss it and serve immediately or chill for an hour if desired. 

Recipe Notes

  • Serves 4 as a side dish. 
  • I used a gas BBQ to grill the corn. Please note that every BBQ/grill/grill pan is different, so adjust cooking times accordingly. 

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