Chickpea Street Corn Salad

Chickpea Street Corn Salad: A Vibrant, Vegan, and Gluten-Free Delight

Get ready to spice up your salad game with this Chickpea Street Corn Salad! This dish is a bold, flavorful twist on classic street corn, packed with charred corn, creamy avocados, zesty chipotle dressing, and smoky spiced chickpeas. It’s completely dairy-free, vegan, gluten-free, and so addicting you’ll be coming back for seconds (and thirds!). Perfect for a summer BBQ, potluck, or a quick weeknight side, this salad is a crowd-pleaser that’s as colorful as it is delicious.

Why You’ll Love This Salad

• Bold and smoky flavors: The combination of charred corn, smoky chickpeas, and a creamy chipotle dressing brings a fiesta of flavors to every bite.

• Vegan and gluten-free: Made with plant-based ingredients, it’s perfect for a variety of dietary needs without skimping on taste.

• Quick and easy: With minimal cooking and simple prep, this salad comes together in no time.

• Versatile and customizable: Adjust the spice level to your liking and make it your own!

Let’s dive into this vibrant, flavor-packed recipe!

Ingredients You’ll Need

For the Smoky Chickpeas

• 2 (15 oz) cans garbanzo beans (chickpeas), drained and rinsed

• 2 tsp smoked paprika

• 1 tsp chili powder

• 1 tsp cumin

• ½ tsp sea salt

• ¼ tsp ground black pepper

For the Salad

• 1 tbsp extra virgin olive oil

• 5 cups frozen corn (thawed or fresh corn works too!)

• 1 green bell pepper, diced

• 1 jalapeño, diced (skip this if you’re not a fan of spice)

• ½ cup plant-based feta (crumbled for that tangy kick)

• ⅔ cup fresh cilantro, chopped

• 2 avocados, diced

For the Chipotle Dressing

• ½ cup plant-based mayo

• 2 tbsp unsweetened plant-based yogurt

• 2 cloves garlic, grated or very finely chopped

• 3 tbsp chipotle peppers in adobo sauce, chopped

• ½ tsp salt

• Juice from 1 lime

• 2 tbsp extra virgin olive oil

Step-by-Step Instructions

1. Marinate the chickpeas: In a large bowl, combine the drained chickpeas with smoked paprika, chili powder, cumin, sea salt, and black pepper. Toss well to coat and set aside to let the flavors meld while you prep the rest.

2. Char the corn: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the frozen corn and let it cook undisturbed for 2–3 minutes to get a nice char. Stir and cook for another 1–2 minutes until warmed through. Remove from heat and set aside to cool slightly.

3. Make the chipotle dressing: In a small bowl or blender, whisk or blend the plant-based mayo, plant-based yogurt, grated garlic, chipotle peppers, salt, lime juice, and olive oil until smooth and creamy. Taste and adjust seasoning if needed.

4. Assemble the salad: In a large salad bowl, combine the charred corn, diced green bell pepper, jalapeño (if using), plant-based feta, cilantro, and diced avocados. Add half of the chipotle dressing and toss gently to coat.

5. Bring it all together: Add the marinated chickpeas to the salad and drizzle the remaining dressing on top. Give it a final toss and serve immediately for maximum freshness!

Tips for the Perfect Salad

• Control the heat: If you’re sensitive to spice, skip the jalapeño and reduce the chipotle peppers in the dressing to 1–2 tbsp for a milder flavor.

• Corn options: Frozen corn works great for convenience, but fresh corn off the cob will add an extra layer of sweetness and crunch.

• Storage: Store leftovers in an airtight container in the fridge for up to 2–3 days. The chickpeas may soften slightly, but the flavors will still be amazing!

• Make it ahead: Prep the chickpeas and dressing a day in advance to save time. Just char the corn and assemble right before serving for the freshest taste.

• Substitutions: Swap plant-based feta for crumbled tofu or nutritional yeast for a different cheesy vibe, or use fresh parsley if cilantro isn’t your thing.

Why This Salad is a Must-Try

This Chickpea Street Corn Salad is the ultimate fusion of smoky, creamy, and zesty flavors, making it a standout dish for any occasion. The spiced chickpeas add a protein-packed crunch, while the chipotle dressing brings just the right amount of heat and tang. It’s perfect for vegans, gluten-free folks, or anyone who loves bold, vibrant food that’s easy to whip up.

Whether you’re serving this at a fall gathering, a summer BBQ, or just meal-prepping for the week, this salad is sure to impress. So, grab your skillet and let’s get cooking! What’s your favorite way to enjoy street corn-inspired dishes? Share your ideas with us on Pinterest, and check out the Ultimate Plant-Based Cookbook below!