Salad Bowls That Taste Like Summer

Looking for a colourful Salad that’s fresh-looking, filling, and doesn’t require turning on the Cooktop? Meet your new Go-to—a Nutritious, healthy salad that hits all the right notes. It’s a Zero-cook recipe loaded with fresh veggies like cucumber, tomato, beetroot, and carrots, and packed with protein from boiled sweet corn and chickpeas. Toss in roasted peanuts for a Crispy bite, and you have a corn salad meets cucumber salad Combination that’s as Comforting as it is healthy.

A Quick Backstory: Born from Busy Days

This recipe came together on a hot, no-cook kind of day. I found a fridge full of prepped veggies, mixed them with chickpeas and corn, and just like that, a summer refreshing favorite was born.

Veggies, such as onions, beetroot, tomatoes, carrots, and cucumber, as well as a plate with additional chickpeas. I placed all my ingredients in a highly sized bowl and added sweet corn, sprinkled a pinch of lime juice, and added some roasted peanuts.

A Last-minute meal turned out to be a favorite dish that can be served during lunch, dinner, or even a party last-minute meal.Once you want a low-fuss, healthy but no-cook salad recipe that can be made in 10 minutes, here it is.

Ingredients You’ll Need

Everything is easy, fresh, and probably, you already have them in the kitchen. Those are the ingredients of this delightful chickpea corn :

• 1 small onion, finely chopped
• 1 small beetroot, boiled or raw, finely chopped or grated
• 1 medium tomato, chopped
• 1 medium carrot, grated or chopped
• 1 medium cucumber, chopped
• 1/2 cup boiled sweet corn (you can use canned or frozen, thawed)
• 1/2 cup cooked chickpeas (boiled until soft, cooled)
• 2 tablespoons roasted peanuts
• Juice of 1 lime
• 1/4 teaspoon black salt (or to taste)
• 1/4 teaspoon red chili 
• ½ tsp of black pepper
• fresh coriander (to garnish)

TIPS: Add in ideas: pomegranate seeds, chunks of avocado, or crumbled tofu/feta to add a gourmet touch.

How to Make This Healthy Salad (No Cooking Required)

This no-cook is as easy as mix, toss, and serve!

Step-by-Step Instructions:

1. Ready the ingredients: Cut all your veggies into bite-sized pieces. Choose grated beetroot or carrots, in case you like them. It brings its different texture.

2. Combine and match it up: In a bowl, combine well all the ingredients: onion, beetroot, tomato, carrot, cucumber, sweet corn, and chickpeas.

3. Add crunch and flavor: Add roasted nuts. Boiled sweet corn and cooked chickpeas. Sprinkle chili flakes and black pepper, and black salt.

4. Make it a living thing: Pour on top the lime juice and toss well.

5. End with herbs: add fresh coriander leaves. This cucumber and corn is all about freshness—each bite gives you crunch, tang, and comfort.

Storage Tips: Can You Meal Prep This Salad?

Absolutely! This healthy salad is great for meal prep with a few adjustments:

• Without dressing: Store chopped veggies in an airtight container and keep the lime juice and spices separate. Add them just before serving.
• Wrapped in dressings: When already commingled, place in fridge up to 24 hours. The lime juice also serves to preserve, but tends to make the veggies mushy after a while.
• Peanut tip: Store the peanuts and put them last minute to stay crisp.

Customization Ideas

This salad is super versatile—think of it as a canvas. Here’s how you can switch things up:

1. Add Protein

• Paneer cubes
  
• Boiled eggs
  
• Grilled tofu
  
• Feta or mozzarella
  

2. Make It a Meal

• Serve it with whole-grain bread
  
• Wrap it in a tortilla for a salad’s wrap
  
• Mix with cooked quinoa or couscous
  

Why You’ll Love This Salad

• No cooking required- simply chop and toss
• Fiber and Protein Rich- Chickpea, peanuts, and vegetables make it so
• Customized to suit your preference, vegetables, add boiled, grilled chicken
• Refreshing and Filling: A light brunch, dinner, or a snack
• Recipe with few calories- It is rich in nutrients.

Variations & How to Serve This Recipe

Recipe Variations

Twist your salad with these simple customizations! For a creamy take, mix in thick Greek yogurt with salt and roasted cumin for salad. Want richness?  Blend or chop up an avocado and mix it up with corn and a little oregano to enjoy Mexican-style food. Throw in some olives, crumbled feta, some olive oil, oregano, and juice of lemon, and become Mediterranean. Chickpeas can be substituted with Sprouted green gram because it is lighter and has plenty of protein. Want sweetness? Put some cut-up apples or pomegranate, and drizzle honey or maple syrup. 

How to Serve This Salad

• In a standalone meal: An excellent light dinner or lunch, full of nutrients and taste.
• Wrap it or Tortilla: Serve it in a whole wheat wrap with hummus and a few bits of chutney, and make it a lunch on the run.
• It can be spread on Toast or Crackers: It also makes a quick snack on multigrain toast or crackers.
• Side Dish: it goes with lentils, rice, soup, or grilled meat.

FAQs

Q1: Is it possible to use canned chickpeas and corn?

Yes! Wash them then in cold water to remove excess sodium.

Q2: Can this be a weight-loss salad?

Definitely. It is calorie-light, filled with fiber and nutrients, and it is an excellent option among people who are concerned about their weight.

Q3: And what happens when I do not have black salt?

You may take common salt or even pink salt. (It makes it slightly tangy, but it is optional.)

Q4: Would you like to add a dressing to this salad?

Yes, you can. These ingredients are combined with a straightforward dressing comprising olive oil, lime juice, and honey.