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Chickpea & Corn Salad with Maple Mustard Dressing

This is a really filling salad that you can eat as a meal. It's great for making ahead of time and taking it with you for a work lunch.


Serves 1 as a main and 4 as a side

1/2 to 3/4 cup cooked chickpeas (canned or cooked from scratch)

1/4 to 1/2 cup corn kernels

1 small carrot, grated

1/2 Lebanese cucumber, diced

1-2 cups chopped lettuce

1/4 cup finely sliced red cabbage

1/2 small capsicum diced

1 stick of celery, very finely sliced

1-2 tablespoons maple mustard dressing (recipe below)

Maple Mustard Dressing:

2 tablespoons apple cider vinegar

1 tablespoon dijon mustard

1 tablespoon maple syrup

2 tsp wholegrain mustard


  1. Prepare the vegetables and toss together in a bowl with the corn and chickpeas. Place in a sealed container if eating later, or eat straight away. Add dressing to taste.

  2. To make the dressing, place all the ingredients into a small jar and shake vigorously to combine.

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