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Photo of Corn, chickpea and bacon salad by WW

Corn, chickpea and bacon salad

10 - 13
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
A filling salad made with chargrilled corn, bacon bites, nutty chickpeas and sweet balsamic dressing.



3 individual, cobs, husks removed

Shortcut bacon

125 g

Turkish bread

240 g, (4x60g pieces)

Canned chickpeas, rinsed and drained

1 cup(s), (175g)

Baby spinach leaves

120 g

Red onion

½ small, thinly sliced

Olive oil

1½ tbs

Balsamic vinegar

2 tbs

Whole grain mustard

1 tsp

Lemon juice

2 tsp


1 tsp

Oil spray

2 x 3 second spray(s)


  1. Heat an oil-sprayed chargrill or barbecue over medium heat. Spray corn with oil. Season with salt and freshly ground black pepper. Chargrill corn, turning occasionally, for 8–10 minutes or until slightly charred and tender. Cool for 5 minutes, then cut off kernels into a large bowl.
  2. Meanwhile, spray bacon and bread with oil. Chargrill bacon and bread, turning occasionally, for 2 minutes or until bacon is crisp and bread is golden. Chop bacon coarsely.
  3. Place chickpeas, spinach, onion and bacon in bowl with corn. Combine oil, vinegar, mustard, juice and honey in a small jug. Add dressing to salad and toss gently to combine. Serve salad with toasted Turkish bread.