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chickpea salad profile

Chickpea Salad

This chickpea salad with rice and corn is one of those chickpea recipes you'll make on repeat. It's vegan, healthy with a simple dressing and fresh Mediterranean taste
Course Main Course, Salad, Side
Cuisine gluten-free, Greek, Healthy, Mediterranean, vegan, Vegetarian
Keyword chickpea, corn, dressing, rice
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 5
Calories 601 kcal
Author Makos


For the chickpeas:

  • 2 cups (400 grams) dried chickpeas
  • 5 cups water
  • 1 tablespoon baking soda

For the salad:

  • 1 cup (200 grams) black rice (you can also use brown rice, parboiled rice or long grain rice)
  • 2 cups (300 grams) sweet corn (frozen)
  • 2 red bell peppers, chopped
  • 1 cup parsley, chopped
  • 1 cup sweet cherry tomatoes, sliced (optional)

For the dressing:

  • 4-5 tablespoons freshly squeezed lime juice or lemon juice
  • the zest from 1 lime
  • 4 tablespoons olive oil
  • salt to taste
  • 1 tablespoon sumac or sweet red pepper flakes


  1. Soak the chickpeas from the previous day: Transfer the dried chickpeas in a large bowl filled with 5 cups water and the baking soda. Let them soak for 10-18 hours.

  2. Cook the chickpeas: Rinse the chickpeas very well and transfer them to a pot. Fill with enough water to cover them by 2 inches and cook over high heat. As the water starts to get warm the chickpeas will foam. Remove the foam with a slotted spatula. When the water starts to boil reduce heat to a gentle simmer and cook for 45-60 minutes until the chickpeas are tender. Rinse with cold water and drain well.

  3. Cook the rice: Bring a pot with plenty of water to a boil and cook the rice according to the time on the packadging. Pour it to a sieve, rinse with water and drain well.

  4. Make the dressing: Transfer all the ingredients to a jar, close with the lid and shake well.

  5. Transfer all of the ingredients for the salad to a large bowl. Pour the dressing over the salad and toss gently to combine. Taste and adjust the salt and the lime juice or the olive oil if needed.

  6. Serve or chill in the fridge and serve it cold later.

Recipe Notes

  • This recipe yields 5 servings of 601 calories if served as a main course or 8 servings of 375 calories if served as a side/salad.
  • First zest and then juice the lime.It's easier.
  • I usually add the corn frozen to the salad. You can also add it to the pot with the rice two minutes before you take it off the heat.
  • You can soak a big batch of chickpeas overnight, use the quantity you want and freeze the rest. It will save you from the process of soaking them the next time you want to use them.


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