Healthy Black Chickpea & Corn Salad with Tangy Apple Cider Vinegar Dressing
12 hours 30 minutes
1040 reads
About Healthy Black Chickpea & Corn Salad with Tangy Apple Cider Vinegar Dressing
This vibrant black chickpea and corn salad is a healthy and refreshing meal or snack, bursting with flavor and texture. Packed with protein, fiber, and essential vitamins and minerals, it's a guilt-free indulgence perfect for any time of day.The recipe features a simple yet effective dressing made with Bragg's Organic Raw Apple Cider Vinegar, adding a delightful tanginess that complements the sweetness of the corn and the earthiness of the chickpeas. Crisp cucumber and fresh basil add a refreshing crunch.This versatile salad is ideal for lunchboxes, potlucks, or a light and healthy dinner. Its unique flavor profile makes it a standout choice, sure to impress your family and friends. It's also easily adaptable – feel free to add other vegetables or customize the dressing to your liking!
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Recipe Time & More
Prep12 hours
Cook30 minutes
Total12 hours 30 minutes
Ingredients
Salad Ingredients
- 1 cup Chickpeas also known as kala chana; canned, and drained, black, or cooked from dry, rinsed
- 1 cup Corn Kernels fresh or frozen, sweet, thawed
- 1/2 cup Potato peeled and diced
- 1/2 cup Cucumber finely diced
- 1/4 cup Basil finely chopped, fresh
Apple Cider Vinegar Dressing
- 2 tbsp Apple Cider Vinegar bragg's organic raw apple cider vinegar recommended
- 1/2 tsp Salt to taste
- 1/4 tsp Pepper black, freshly ground, to taste
- 1 tbsp Olive Oil for extra richness, optional
Instructions
Prepare the Vegetables
- Cook or heat the chickpeas, potatoes, and corn until tender. If using dried chickpeas, soak overnight and pressure cook. For fresh corn, grill or boil the kernels. Allow all to cool completely.
Make the Dressing
- In a small bowl, whisk together the apple cider vinegar, olive oil (if using), salt, and pepper.
Assemble the Salad
- In a large bowl, combine the cooled chickpeas, corn, potatoes, cucumber, and basil. Pour the dressing over the salad and toss gently to coat.
Serve and Enjoy
- Serve immediately or chill for later. This salad is delicious served cold or at room temperature.
Recipe Notes
Expert Tips
- For extra flavor, add a squeeze of lemon juice to the dressing.
- Feel free to add other vegetables to this salad, such as bell peppers, red onion, or avocado.
- To make this a heartier meal, add some cooked quinoa or farro.
- If making ahead, store the salad and dressing separately and combine just before serving to prevent the vegetables from becoming soggy.
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Recipe Nutrition
Calories: 42kcalCarbohydrates: 8gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 389mgPotassium: 114mgFiber: 2gSugar: 1gVitamin A: 51IUVitamin C: 3mgCalcium: 10mgIron: 1mg
Shyamala Kumar
Articles: 33
5 Comments
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Great recipe! I’m eager to try it.
This looks so inviting! I’m eager to try it.
This looks incredible! I need to try it.
My Dad used to eat this salad but adding ACV would definitely add flavor to the simple dressing
What a flavorful dish! Thanks for sharing.