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Chick peas Corn Salad

Chick Peas Corn Salad

Chick peas corn salad with a dressing that is predominant with Indian flavors.
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
Course Salads, Side Dish
Cuisine Indian
Servings 2


For the salad:

  • Chick peas - 1/2 cup cooked
  • Sweet corn - 1/4 cup
  • Cucumber - 1/4 cup chopped
  • Tomato - 1/4 cup chopped

For the dressing:

  • Cumin seeds – 1/4 tsp
  • Extra virgin olive oil - 2 tsp
  • Lemon Juice - 1 tsp
  • Black salt - to taste
  • Black pepper - to taste


Make the dressing:

  • Heat cumin seeds in a small skillet and roast over low flame tossing it continuously for its flavor to release. Let it become brown.
  • Take it off the stove and let it cool. Grind to a powder in a mixer jar and keep aside.
  • in a small bowl, mix together extra virgin oil, lemon juice, black salt, pepper and roasted cumin powder and whisk well.
  • Whisk well till it emulsifies well and keep aside.

Make the chick peas corn salad:

  • In a mixing bowl, add cooked chick peas, corn nibblets, tomato and cucumber.
  • Add the dressing to the bowl and toss well for the dressing to coat well.
  • Serve immediately or you can also serve it chilled after resting it in the refrigerator for an hour.