Chickpea, Mozz and Corn Salad!

Berta Lily
by Berta Lily
4 cups
15 min

My friend made a version of this salad and I just had to recreate it with my own spin. It is such a delicious snack or a side to a meal.

I started by cooking a 1/2 cup of corn in a pan, I used frozen but canned would work too. The cooking gives the dish a hint of smoky taste.

Then I added a can of garbanzo/chickpeas after washing them. I always wash my canned goods because they have a soapy run off.

Then I chopped cucumbers, red onion, bell peppers and mozzarella cheese balls.

I put all the ingredients in a bowl and added some fresh parsley from my garden.

Then I added some salt to taste. This is my favorite salt for the record.

Then a table spoon of olive oil and mixed it all together. I would also add a splash of apple cider vinegar if you like oil and vinegar dressings.

This salad is really so good, I like to eat it for lunch or add it to the side of some fish and quinoa for dinner.

Chickpea, Mozz and Corn Salad!
Recipe details
  • 4  cups
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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  • 1 can garbanzo beans
  • 1/2 cup of corn
  • 1 bell pepper
  • 1/2 red onion
  • 1/2 cucumber
  • parsley
  • 1 cup mozzarella balls
  • 1 tablespoon olive oil
  • salt to taste

cook the corn lightly
place all the ingredients in a bowl and mix
  • rise and drain all canned items to get soapy consistency off!