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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
minutes
Total Time
15
minutes
minutes
Servings
6
servings
Calories
279
kcal
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
COOK MODE
Prevent your screen from going dark
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:
279
kcal
|
Carbohydrates:
28
g
|
Protein:
10
g
|
Fat:
15
g
|
Saturated Fat:
5
g
|
Cholesterol:
25
mg
|
Sodium:
929
mg
|
Potassium:
398
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
680
IU
|
Vitamin C:
18.6
mg
|
Calcium:
174
mg
|
Iron:
1.7
mg
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@kitchconfidante
on Instagram and hashtag it
#kitchenconfidante