Be the star of your BBQ -- or your next family dinner -- with a summer salad that is fresh, healthy, and utterly addicting with this Chickpea & Grilled Corn Salad with Roasted Garlic Salad Dressing.
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Corn on the cob is one of the quintessential summer vegetables. And this Chickpea & Grilled Corn Salad with Roasted Garlic Salad Dressing celebrates that fact.
With an umami-rich roasted garlic salad dressing, complete with notes of caramel, a pop of vinegar, and just the right about of salt, it's a balanced and satisfying salad.
The nuttiness of the chickpeas. The sweetness of the corn. The creaminess of the dressing.
It's almost romantic.
This chickpea & corn salad reheats well, but it's also delicious cold. It's tasty with grilled chicken but would also pair perfectly with grilled ribs or even a steak.
And since it's a vegan corn salad, it would be perfect with other plant-based grilled proteins. I'm dreaming of how good it would be alongside a bean burger or a sweet potato burger.
The truth is, though, that it really doesn't matter what dishes you serve along with this vegan chickpea salad. It's just important that you serve it. And enjoy it. Because what's the point of food if we can't enjoy it?
6 Reasons to Make this Chickpea & Corn Salad:
This salad is...
- A fantastic vegan side dish for a BBQ
- A creative way to use fresh corn on the cob
- Full of healthy fats
- Gluten-free
- Fiber-rich
- A good source of plant-based protein
It's a quick and healthy salad that will wow your family members -- or BBQ guests -- with flavor while being healthy and oh-so-good for you!
Five Adjectives to Describe This Grilled Corn Salad:
- Saucy
- Savory
- Sweet
- Fresh
- Lightly crunchy
How do you go wrong with a garbanzo bean salad with all those descriptors? It's pretty much the summer salad that dreams are made of.
All about this vegan chickpea and corn salad:
Do you cook garbanzo beans for the salad?
If they're canned, you don't need to cook garbanzo beans or chickpeas for salads. If they are dried, however, you will need to cook them before making this salad.
Are garbanzo beans the same as chickpeas?
Yes! Garbanzo beans are the same as chickpeas. They're just two different names for the same food. 🙂
Do you have to remove silk from corn on the cob before grilling?
Yes! You need to remove the silk from the corn on the cob before grilling. The silk is very delicate and will burn very quickly if it's still on the cob while over a grill flame.
How do you tell if corn on the cob is cooked?
If the kernels are cream-colored, you can tell when the kernels have "puffed" up and have what looks to be a layer of perspiration or mist on them. If the corn kernels are yellow you can also tell when they have turned bright yellow.
Can you eat corn on the cob raw?
Most definitely you can eat corn on the cob raw. In fact, this is one of my favorite ways to enjoy this vegetable! There's a fresher sweetness to the corn when it's raw. I love putting raw corn on the cob on green salads with a light vinaigrette. It's the best!
How to make Chickpea & Grilled Corn Salad with Roasted Garlic Salad Dressing:
Step 1: Roast the garlic
First, you want to roast the garlic. Take a whole head of garlic, slice off the very top and then move the head to a piece of aluminum foil. Pour about a tablespoon of olive oil over, tightly wrap the garlic up in the foil, and then roast in the oven until the head is super fragrant, the cloves are golden, and they easily squeeze out of the head of garlic.
Step 2
Combine the garlic cloves, vinegar, oil, and other dressing ingredients in a blender or food processor (I used just a mini prep food processor) and blend until the dressing is a smoothy and creamy yellow.
Step 3
Get the grill preheated to medium heat and de-silk the corn, leaving the husks attached.
If your grill runs hot, you can soak your corn (with the leaves attached) for 15-30 minutes before grilling, in order to prevent burning.
Grill the corn over medium heat for 8-10 minutes, or until the kernels are puffy or swollen and a fine layer of mist or perspiration covers them.
Step 4
While the corn grills, combine the chickpeas and chopped veggies in a medium-large size bowl. Add the roasted garlic vinaigrette and toss it in with the veggies until all the veggies are evenly covered with the vinaigrette.
Step 5
Remove the corn on the cob from the grill. Let it cool just enough so that you can touch it and then slice all the kernels off the cobs.
Add the corn to the salad, mix it in, season with freshly cracked pepper if you desire, and serve!
Tools you will need to make this barbecue side dish recipe:
- Aluminum foil
- Large glass mixing bowl
- Regular or small size food processor or blender
- Rubber scraper or spatula
- Measuring spoons
- Grilling tongs
- Cutting board
- Chef's knife
More Healthy Salad Recipes:
- Greek Quinoa Salad
- Thai Chicken Salad with Peanut Dressing
- Italian Tuna Pasta Salad
- 5 Bean Salad (Vegan + Gluten-Free!)
- Mom's Tuna Macaroni Salad Recipe
- Roasted Sweet Potato & Quinoa Salad
- Roasted Tomato Salad with Burrata
- Roasted Cauliflower & Cabbage Salad
- Blueberry & Avocado Spinach Salad
- Mediterranean Chickpea & Orzo Salad
Or, check out my list of the 31 BEST Healthy Salad Recipes by clicking here!
Chickpea & Grilled Corn Salad with Roasted Garlic Salad Dressing
Ingredients
Roasted Garlic
- 1 full head garlic
Roasted Garlic Salad Dressing
- 6 larger or 8 small garlic cloves
- 2 tablespoons red wine vinegar
- ¼ cup olive oil
- ¼ teaspoon salt
- 1 ½ teaspoon dijon mustard
Salad
- 4 large or 5-6 small sweet corn; de-silked but with leaves still attached
- ½ red pepper seeded and finely diced
- ¼ red onion finely diced
- 1 can garbanzo beans or chickpeas rinsed & drained
- Freshly cracked pepper
Instructions
- Roast the garlic: preheat the oven to 350 degrees. Cut the top ½ inch or so of the garlic head off and then place on a large square of aluminum foil. Drizzle 1 ½ tablespoons olive oil over, wrap the garlic up tightly and then roasted for 40-45 minutes, or until the cloves are golden, smell super fragrant, and easily squeeze out of the head. Let cool slightly before making the dressing and the rest of the salad.
- If soaking the corn before grilling: soak the corn in cool water for 15-30 before preheating the grill. Continue on to step 3 while the corn soaks.
- Combine the roasted garlic cloves, red wine vinegar, olive oil, salt, and mustard in a small food processor or blender and blend until the dressing is a smooth and creamy pale yellow.
- Grill the corn: preheat the grill to medium heat. Add the corn, soaked or un-soaked, to the grill and cook for 8-10 minutes, turning every 2-3 minutes, or until the corn kernels get swollen and develop a misty layer of "perspiration" on them. Remove from the grill and let cool enough to touch.
- While the corn grills: combine the chopped onions, pepper, and garbanzo beans/chickpeas in a medium-large mixing bowl. Stir in the dressing until it covers all the veggies evenly.
- Once the corn is cool enough to touch, cut all the kernels off the cob and mix into the rest of the veggies. Season with freshly cracked pepper and enjoy!
