Last Updated on August 20, 2023
This Chickpea Succotash is a simple, quick, and delicious medley of sweet corn, chickpeas, and sauteed vegetables.
Succotash is a healthy, gluten free, dairy free, and vegan dish.
It can be enjoyed as a side or main dish any time of year.
I personally love this dish because it is so easy to make, uses simple ingredients and can also be enjoyed hot or cold.
Can you use different ingredients for this dish?
Of course, below are just a few different ingredients or substitutes that can be added.
Bean Substitutes to try for this dish
- Black Beans
- Lima Beans
- Butter Beans
- Edamame
- Kidney Beans
- Fava Beans
Vegetables that can be added to this succotash
- Cherry or Grape sized Tomatoes
- Okra
- Any variety of Hot Peppers
Fresh herbs that can be added to this dish
- Basil
- Dill
- Chives
- Thyme
- Rosemary
How to serve your Chickpea Succotash.
Serve this dish with rice or add to a bed of lettuce for the main course.
Or use this dish as a side with any summer meal, making it perfect for those summer cook outs, below are a few sides that pair well.
Vegan Twiced Baked Potato Casserole, Homemade Potato Wedges, Barbecue and Mushroom Sandwiches, Vegan Meatballs, Tempeh Lettuce and Tomato Sandwich and Vegan/Vegetarian Mushroom Reuben.
Ingredients in this dish
- Bell Pepper – In this recipe I used a red bell pepper which adds color and just a little extra sweetness to the dish.
- Onion – In this recipe I added a shallot for the onion of my choice. The shallot is a mild sweet flavor onion, without the intentness of a regular onion.
- Corn Kernels – Fresh or frozen corn will work in this dish.
- Chickpeas – Also known as Garbanzo Beans. Chickpeas have a mild earthy flavor that works well in any dish.
- Fresh Parsley Leaves – Only use fresh parsley for this dish for the best flavor. Parsley has a fresh clean flavor with just a hint of earthiness.
- Fresh Cilantro Leaves – I know some do not like cilantro, but this is a must have in this dish! I prefer fresh for my succotash and I use just a little to add just the right amount of flavor. Without this herb, the dish is just feels incomplete.
- Lemon or Lime Juice – Use what you have on hand, I used lemon juice. The juice gives a fresh citrus flavor to the succotash.
- Oil – Avocado or olive oil to saute the vegetables.
- Salt and Pepper – To taste.
How to make this Chickpea Succotash
Clean the bell pepper, shallot, fresh cilantro and parsley ( setting aside the cilantro and parsley for later ).
Continue by dicing the pepper and shallot.
In a large skillet, add oil, the bell pepper, shallot, salt, pepper and cook on medium high until tender but still crisp.
Add the corn kernels, cook for about 10 minutes or if using frozen corn, until soft.
Drain and rinse the chickpeas, add to the skillet and cook until done.
Remove the skillet from the heat, mix in the lemon or lime juice, parsley and cilantro.
Enjoy as a hot main or side dish or let cool and place into the refrigerator for later as a cold dish.
Chickpea Succotash
Ingredients
- 3 Tbsp Oil Avocado or olive oil
- 1 Red Bell Pepper
- 1/4 Cup Shallot
- 10 oz Corn Kennels Frozen or fresh.
- 1 15oz. Can Chickpeas
- 1 Tbsp Lemon or Lime Juice
- 1/4 Cup Fresh Parsley Leaves
- 1 Tbsp Fresh Cilantro Leaves
- 1/2 tsp Salt
- 1/4 tsp Ground Pepper
Instructions
- Clean the bell pepper, shallot, fresh cilantro and parsley ( setting aside the cilantro and parsley for later ).
- Continue by dicing the pepper and shallot.
- In a large skillet, add oil, the bell pepper, shallot, salt, pepper and cook on medium high until tender but still crisp.
- Add the corn kernels, cook for about 10 minutes or if using frozen corn, until soft.
- Drain and rinse the chickpeas, add to the skillet and cook until done.
- Remove the skillet from the heat, mix in the lemon or lime juice, parsley and cilantro.
- Enjoy as a hot main or side dish or let cool and place into the refrigerator for later as a cold dish.
