Smoky Chickpea and Corn Salad

Something Alongside

4 side portions · Active 10 min · Total 18 min

Chickpeas and corn warm in a skillet with smoked paprika, then meet lime and fresh scallions. It is a warm side salad with lightly charred kernels rather than a saucy bean stew. Drain both tins well so the pan can brown the corn instead of steaming everything in packing liquid.

Jump to ingredients

Smoky chickpea and corn skillet salad.

Dry ingredients make the difference

Blot chickpeas after rinsing and let corn drain thoroughly. Use a wide pan over medium-high heat, spreading the kernels in a thin layer. Leave them briefly before stirring so a few brown spots develop. Add paprika after the initial browning, where it can warm without burning. The chickpeas only need heating through. Lime juice goes in off the heat and lifts the smoky flavor. This side suits grilled foods or a simple quesadilla, and any safely chilled remainder can become a cold salad the next day. It still needs prompt refrigeration: a dish made from canned ingredients becomes perishable once opened and prepared. Keep the scallions fresh by adding them at the end rather than frying them into the pan.

Ingredients

  • 1 tablespoon olive oil (15 ml)
  • 1 can chickpeas, 15 oz (425 g), drained and rinsed
  • 1 cup canned corn, drained (160 g)
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lime juice (15 ml)
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped cilantro (5 g)

Set out

Large skillet, Colander

Allergens

No major US allergen identified in the base ingredients. Check labels and substitutions.

Make it

  1. Drain and blot chickpeas and corn well. Heat oil in the skillet over medium-high heat.
  2. Add corn and cook for 3 minutes, stirring only occasionally, until lightly browned in places.
  3. Add chickpeas, paprika, salt and pepper. Cook for 3–4 minutes, stirring, until hot.
  4. Remove from heat and stir in lime, scallions and cilantro. Serve warm.

A side that uses one full bean tin

The recipe avoids half a tin of chickpeas needing storage. Transfer any unused corn promptly to a covered refrigerated container and follow its label.

A useful detail

If your pan is small, brown the corn separately before adding chickpeas so the kernels have enough room.

Another way

  • Use chopped parsley instead of cilantro.
  • Add 1 tablespoon chopped pickled jalapeños at the end for heat.

Keep it well

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Eat cold under refrigeration or reheat to 165°F/74°C. Do not leave warm beside a grill for a later meal.

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