Creamy Corn, Chickpea & Feta Salad

Now that the days are warmer, you can wave goodbye to heavy, I-need-an-afternoon-nap lunches. Rather make this sensational salad, with plump corn, chickpeas, fresh greens, cucumber, sweet grapes, all coated in a creamy dressing. Finished with feta & parsley.

Creamy Corn, Chickpea & Feta Salad

with grapes, cucumber & fresh parsley

Hands on Time: 10 - 10 minutes

Overall Time: 15 - 15 minutes

Ingredients:

  • Chickpeas
  • Corn
  • Creamy Dressing
  • Cucumber
  • Danish-style Feta
  • Fresh Parsley
  • Grapes
  • Green Leaves

From your kitchen:

  • Salt & Pepper
  • Water
Photo of Creamy Corn, Chickpea & Feta Salad
  1. LOADED CORN

    Boil the kettle. In a bowl, submerge the corn in salted boiling water until plumped up, 3-4 minutes. Drain. Add the rinsed chickpeas, the shredded green leaves, the diced cucumber, and the halved grapes to the bowl of corn. Toss together and season.

  2. CREAMY DRESSING

    In a small bowl, loosen the creamy dressing with water in 5ml increments until drizzling consistency. Drizzle the dressing over the salad. Crumble over the drained feta and garnish with the picked parsley.

  • Corn - 50g

  • Chickpeas - 120g

  • Green Leaves - 40g

  • Cucumber - 50g

  • Grapes - 80g

  • Creamy Dressing - 60ml

  • Danish-style Feta - 40g

  • Fresh Parsley - 3g

  1. LOADED CORN

    Boil the kettle. In a bowl, submerge the corn in salted boiling water until plumped up, 3-4 minutes. Drain. Add the rinsed chickpeas, the shredded green leaves, the diced cucumber, and the halved grapes to the bowl of corn. Toss together and season.

  2. CREAMY DRESSING

    In a small bowl, loosen the creamy dressing with water in 5ml increments until drizzling consistency. Drizzle the dressing over the salad. Crumble over the drained feta and garnish with the picked parsley.

  1. LOADED CORN

    Boil the kettle. In a bowl, submerge the corn in salted boiling water until plumped up, 3-4 minutes. Drain. Add the rinsed chickpeas, the shredded green leaves, the diced cucumber, and the halved grapes to the bowl of corn. Toss together and season.

  2. CREAMY DRESSING

    In a small bowl, loosen the creamy dressing with water in 5ml increments until drizzling consistency. Drizzle the dressing over the salad. Crumble over the drained feta and garnish with the picked parsley.

  1. LOADED CORN

    Boil the kettle. In a bowl, submerge the corn in salted boiling water until plumped up, 3-4 minutes. Drain. Add the rinsed chickpeas, the shredded green leaves, the diced cucumber, and the halved grapes to the bowl of corn. Toss together and season.

  2. CREAMY DRESSING

    In a small bowl, loosen the creamy dressing with water in 5ml increments until drizzling consistency. Drizzle the dressing over the salad. Crumble over the drained feta and garnish with the picked parsley.

Woolies Products in this dish

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Bulk Seedless White Grapes 1 Kg

Photo of Bulk Seedless Red Grapes 1 kg

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Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Organic Chickpeas in Water 400 g

Organic Chickpeas In Water 400 G

Photo of Baby Corn 250 g

Baby Corn 250 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

Photo of Seedless Red Grapes 500 g

Seedless Red Grapes 500 G

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Chia, Quinoa And Sesame White Corn Cakes 130 G

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

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Chickpeas In Brine 400 G

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