Corn and Banana Pepper Chickapea Salad

A delicious cold salad that will satisfy both your tastebuds and hunger. Perfect for a day at the office or when you are on-the-go. It is a gluten-free, nut-free and vegan recipe which is high in protein and flavour.


Corn and Banana Pepper Chickapea Salad

  • Prep Time:  10 minutes
  • Cook Time: 10 minutes
  • Total Time:   20 minutes
  • Course: Salad
  • Cuisine: Canadian
  • Servings:  4

Dressing Ingredients:

  • 1 cup vegan mayo
  • 1 Tbsp pickle juice, (packing liquid in a jar of pickles)
  • 1/2 tsp table salt
  • 1 tsp garlic powder
  • 1/4 cup red onion, minced
  • 1/4 cup dill pickle, minced
  • 1 tsp prepared yellow mustard
  • 1 Tbsp fresh dill, minced

Salad Ingredients:

  • 1 Package Chickapea Spirals
  • 1 Tbsp salt, (for cooking pasta)
  • 2 cobs of corn, boiled and kernels cut off
  • ¼- ½ cup banana peppers, chopped
  • Black pepper, to taste
  • Finishing salt, to taste

Dressing Instructions:

  1. Place vegan mayo in a medium mixing bowl
  2. Mix in pickle juice, ½ tsp salt, garlic powder, red onion, dill pickle, and mustard
  3. Once well combined, fold in fresh dill
  4. Transfer all dressing to a resealable carafe or jar and place in the refrigerator until ready to use

Salad Instructions:

  1. Prepare Chickapea spirals to package specifications, (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 2 Tbsp of salt to the water, decrease heat to maintain a gentle boil.  Stir and cook pasta for 7 minutes) 
  2. Drain pasta and rinse with warm water
  3. Pour the dressing over the pasta 
  4. Mix in corn and banana peppers
  5. Plate each portion of the salad or store the portions in refrigerator safe containers
  6. Top each serving with a pinch of black pepper and finishing salt
  7. Enjoy!

Recipe Notes:

  • Change the amount of banana peppers suggested in the recipe to make it more or less spicy
  • Unused dressing can be stored in the fridge for two to three days if tightly sealed.
  • Hellmann’s vegan mayo was used in this recipe
  • This salad should be served cold
  • This dish will keep well in the fridge for up to three days