Summer Side Salad

Summer Side Salad

A nutritious and delicious summer side salad…or lunch!  There are many great colors, textures and flavors in this dish.  I set out to use up some of my corn…then threw in the FIRST tomato from my garden (more on that tomorrow!), then a cucumber that was on sale last week and needed to be used up…plus some chickpeas, parsley from the garden and a vinaigrette dressing!


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Summer Side Salad

Yield – 8 servings

Preparation Time – 10 minutes (+Refrigerate for 2 hours)

Cooking Time – 5 minutes


  • 2 15 oz. cans of chickpeas
  • 4 corn cobs
  • 1 tomato
  • 1 cucumber
  • 3 cloves garlic, crushed
  • 3-4 sprigs of parsley
  • 2 Tbsp olive oil
  • 4 Tbsp rice vinegar
  • Salt and Pepper, to taste


  • Drain and rinse chickpeas.
  • Boil corn cobs for 4-5 minutes. Remove and let cool until can handle to slice off the kernels. Slice kernels.
  • Dice tomato. Peel and dice cucumber. Crush the garlic. Toss all ingredients in a bowl.
  • Make dressing with vinegar, olive oil, salt and crushed pepper.
  • Pour dressing over chickpeas and veggies. Toss well.
  • Refrigerate at least 2 hours, or until cool. Serve chilled.


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  1. Debbie says

    I have made a similar salad with black beans. If you used one can black beans and one can chickpeas it would be a nice option.

  2. Tina says

    How long did you freeze them and how did they taste thawed? I have read that you must blanch corn first to stop the ?ripening? process or it can continue even frozen?

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