Tomato, Corn and Nectarine Chickpea Salad

All of your favorite summer fruits and vegetables, in a vibrant summer salad! This is guaranteed to become a go-to all season long.
Tomato, Corn and Nectarine Chickpea Salad -- all of your favorite summer fruits and vegetables, in a vibrant summer salad! This is guaranteed to become a go-to all season long.
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Course Salad
Cuisine American, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 279kcal
Author Liren Baker

Ingredients

  • 1 15- oz can of chickpeas garbanzo beans
  • 2 cups cooked corn kernels
  • 1 1/2 cups halved cherry tomatoes
  • 1 1/2 cups sliced nectarines
  • 1 jalapeno seeds and pith removed, finely diced
  • 1/2 cup cilantro minced
  • 2 garlic cloves mashed
  • 1 teaspoon salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoons rice vinegar
  • 3 tablespoons extra virgin olive oil
  • freshly ground black pepper
  • 6 oz feta cheese cut in 1/2 inch cubes

Instructions

  • Rinse and drain chickpeas. 
  • In a medium bowl, combine the chickpeas, corn, tomatoes, nectarines, jalapeno, and cilantro.
  •  In a small bowl, mash together the garlic and salt. Whisk in the lemon juice, mustard, vinegar and olive oil. Season to taste with pepper. 
  • Toss the dressing into the chickpeas and vegetables. Let it sit for at least an hour in the refrigerator. Before serving, stir in feta cheese.

Nutrition

Calories: 279kcal | Carbohydrates: 28g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 929mg | Potassium: 398mg | Fiber: 5g | Sugar: 7g | Vitamin A: 680IU | Vitamin C: 18.6mg | Calcium: 174mg | Iron: 1.7mg
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