Vegan Chili Lime Corn Salad (Printable version)

A zesty blend of corn, chickpeas, bell pepper, and lime dressing for a fresh, vibrant side.

# Ingredient list:

→ Vegetables & Legumes

01 - 3 cups fresh corn kernels (approximately 4 ears) or frozen and thawed
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 1/2 cup finely diced red bell pepper
04 - 1/4 cup finely chopped red onion
05 - 1/4 cup chopped fresh cilantro

→ Dressing

06 - 3 tablespoons fresh lime juice (approximately 2 limes)
07 - 2 tablespoons extra-virgin olive oil
08 - 1 teaspoon maple syrup or agave nectar
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon black pepper

→ Optional Toppings

15 - 1 small avocado, diced
16 - 2 tablespoons toasted pepitas (pumpkin seeds)
17 - Lime wedges for serving

# Step-by-step guide:

01 - Heat a large skillet over medium-high heat. Add the corn kernels without oil and cook, stirring occasionally, until lightly charred in spots, approximately 5 to 7 minutes. Remove from heat and allow to cool slightly.
02 - In a large mixing bowl, combine the charred corn, chickpeas, red bell pepper, red onion, and cilantro.
03 - In a small bowl, whisk together the lime juice, olive oil, maple syrup, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until well combined.
04 - Pour the dressing over the salad ingredients and toss until everything is evenly coated.
05 - Gently fold in the diced avocado and toasted pepitas if using. Serve immediately with lime wedges, or refrigerate for up to 2 days and toss again before serving.

# Expert tips:

01 -
  • It tastes like summer in a bowl without requiring a grill or complicated techniques.
  • The chickpeas make it substantial enough to stand alone, perfect for meal prep or feeding unexpected guests.
  • Everything comes together in under 30 minutes, which means you can actually make it on a Tuesday night instead of just dreaming about it.
02 -
  • If you make this ahead, leave the avocado and pepitas out until just before serving; they don't keep well and the pepitas lose their crunch in the dressing.
  • The dressing will taste slightly salty and strong when you taste it on its own—that's right, because it needs to coat everything; once it's tossed into the salad, the balance becomes perfect.
03 -
  • Pat your corn kernels completely dry before charring; any moisture will steam instead of caramelize, and you'll lose that beautiful golden color and toasted taste.
  • Make the dressing in the same bowl as the salad if you're trying to minimize cleanup; just whisk everything together at the bottom, then add the vegetables and toss.
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