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.
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 279kcal
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
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante