Indian Chickpea and Corn Salad

I love a good salad, especially when the temperatures have reached over 100 degrees.

My Indian Chickpea and Corn Salad is a perfect warm weather dish!

This salad goes together in about five minutes. I used organic canned corn and chickpeas.

Make sure you rinse the corn and chickpeas under cold water and don’t forget to drain them well.

Next I made up a quick marinade of honey, lemon juice, olive oil, and wonderful Indian spices. 

Toss everything together and that’s it! I allowed my salad to chill in the fridge for about 30 minutes to blend the flavors.

All done and ready to eat. I served this salad with pita and naan bread. I also had a side of corn chips.

I know I call this a salad but it’s more like a kicked up salsa.

At the Indian restaurant I first tried this salad at, it was called Chaat Salad.

It’s so quick and simple, and don’t forget healthy.

Enjoy.

Indian Chickpea and Corn Salad

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4

Ingredients:

2 cups organic chickpeas, canned
2 cups organic corn, canned
1 cup tomato, seeded, diced
1/2 cup bell pepper, diced
1/4 cup red onion, diced
1/4 cup cilantro, minced
2 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon turmeric powder
1/2 teaspoon Marsala powder
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon ginger powder
pinch of salt

Directions:

Rinse corn and chickpeas, drain well.  Place all veggies and beans into a large bowl.
Mix spices, lemon juice, olive oil and honey. 

Pour marinade over veggies, mix well. Chill for about 30 minutes.

Serve with chips, pita or naan bread.