Chickpea Salad Recipe With Corn and Tomatoes

Let’s make the classic chickpea salad into a chickpea, corn, and tomato salad real showstopper. Make it in just 15 minutes, and get some tips about ways to customize it to make it your own! Our entire family loves it! It’s so simple, kid-friendly, and loaded with nutrients.

Did you know, this garbanzo bean salad is the perfect combination of carbohydrates, proteins, and healthy fats? Salads serve well as a side dish or a main dish and this chickpea salad works well for both!

This was inspired by my other recipe on this site, and pairs well with this incredible main dish and this amazing burger recipe.

Jump to:
  • Salad ingredients
  • How to make this simple legume recipe
  • Substitutions
  • Variations
  • Ways to use this simple chickpea salad recipe
  • Storage
  • Top tip
  • FAQ
  • More similar recipes
  • Pairing
  • Chickpea Salad With Sweet Corn and Fresh Tomatoes

Salad ingredients

Here’s what you need to get started. Full recipe quantities are in the recipe card below.

  • olive oil
  • Dijon mustard
  • apple cider vinegar (try a homemade ACV version here)
  • dash of salt and pepper
  • frozen organic corn
  • can of chickpeas (garbanzo) beans
  • grape tomatoes
  • green onions

See recipe card for amounts.

How to make this simple legume recipe

In a small bowl mix together the salad ingredients.

Heat the corn on the stove and chop the vegetables and rinse and drain the beans. Add everything to a large bowl.

Pour the dressing on top in the large bowl and mix together right before serving. Serve your easy chickpea salad on plates or in small bowls and enjoy!

Hint: heating the corn is just to thaw it and remove excess liquid. It doesn’t need to heat long. To prevent the tomatoes from becoming soggy, add the salad dressing right before serving.


Using fresh corn versus frozen corn and homemade cooked beans versus canned.

  • Fresh corn – you can use fresh corn in this recipe. Just cut off the cooked corn from the cobb and toss it in your simple chickpea salad recipe in place of using frozen corn. You will need about 4 cups fresh corn.
  • Raw dry chickpea legume beans – make a batch of homemade cooked garbanzo (chickpeas) the same way you do for black beans in this exact recipe. Rinse and drain then remove the skins. Continue the recipe using the same amount and method as canned chickpeas.


This easy chickpea salad is vegan, dairy-free, and gluten-free. Here are a few other variations and vegetables you can add!

  • red onion – add about ¼ slices of a red onion
  • avocado – add 2 ripe avocados diced
  • cucumber – chop 3 Persian cucumbers into ¼-inch cubes and toss in this salad.

See this lemony version made without beans on my website!

Ways to use this simple chickpea salad recipe

  • As a side dish to compliment a main dish.
  • Eat it by itself.
  • Serve over fresh green lettuce leaves.
  • Serve over tacos as a salsa.
  • Eat as a healthy snack with tortilla chips.
  • Serve in an avocado. Slice open an avocado, remove the seed and scoop your chickpea salad into the meat of the fruit.


Store your chickpea salad recipe in an airtight container in the refrigerator and consume within 3 days.

Top tip

Use organic corn so you avoid GMO (genetically modified foods) that have been tampered by “Mother Nature”. When choosing tomatoes, chose bright red ones, which are sweeter. Make sure the tomatoes are hard and not soft and squishy.


Are chickpeas good for weight loss?

Chickpeas are great for weight loss. They are a legume, and rich in iron, fiber, healthy carbohydrates, and protein. Their high fiber content helps to keep you full longer and flush out the body when consumed with plenty of water, making it good for weight loss.

Can you eat canned chickpeas raw straight out of the can?

Yes you can eat chickpeas from a can! They are delicious this way. Make sure to wash and drain them first to remove the thick liquid and extra sodium. Save the juice of the can for aquafaba, a vegan egg white replacement.

Are chickpeas a carb or protein?

Chickpeas are both a low glycemic carbohydrate and protein. Low glycemic carbohydrates do no spike sugar levels like high glycemic carbohydrates (white sugar and white bread).

More similar recipes

Looking for other recipes like this one? Try these delicious vegan salads too:

  • Vegan Chickpea Tuna Salad
  • Corn and Tomato Salad
  • Cucumber Tomato Salad
  • Cucumber Salad Recipe


These are my favorite dishes to serve with this tomato and corn chickpea salad recipe:

  • 10-Minute Vegetarian Taco Salad Bowl
  • Grilled Veggie Burger With Special Sauce
  • Healthy Italian Turkey Burger Recipe
  • Healthy Oven-Baked Turkey Meatballs

If you make this chickpea salad recipe from Delightful Mom Food I would love to see your creations and share it! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don’t forget to rate the recipe in the recipe area and leave a comment below!

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