July 2, 2014

Corn and Chickpea Salad


Serves 8-10


  • 1 28 oz. can chickpeas, drained and rinsed
  • 4 ears fresh corn, shucked and cooked OR 1 cup corn niblets
  • 4 scallions, thinly sliced
  • 1/2 pint grape tomatoes, assorted colors, halved
  • 1 firm avocado, cubed
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 1/2 teaspoon salt OR to taste
  • 1/4 teaspoon freshly ground pepper OR to taste

Fresh Dill Vinaigrette

  • 2 cloves garlic, peeled
  • 1/3 cup fresh dill, chopped
  • 1 teaspoon dijon mustard
  • 1/2 cup rice vinegar
  • 1/2 cup olive oil


  1. In a large bowl, place all salad ingredients together and mix gently until well-combined.
  2. Toss with fresh dill vinaigrette and let sit for 15-20 minutes before serving.

To make vinaigrette:

  1. Place garlic into blender and run until minced.
  2. Add rest of ingredients to blender and run 1-2 minutes until dressing becomes thick and creamy.
  3. This recipe will yield more dressing than needed so add dressing slowly to salad, reserving the rest for future use.

You May Also Like

Get My Go-To Guide
To Journaling

Sign up now to get the behind the scenes how-to of my personal journaling practice, complete with rituals and prompts that will keep you grounded and strengthen your gut intuition in no time.