Chickpea And Grilled Corn Salad Recipes

ROASTED CORN AND CHICKPEA SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Combine the corn and chickpeas in a medium bowl. Add the coriander, 1 tablespoon of the oil, 1 teaspoon salt and a couple turns of pepper and mix well. Spread on a rimmed baking sheet and roast until lightly browned, about 30 minutes.
• Whisk together the vinegar and Dijon mustard in a small bowl. Slowly drizzle in the remaining 4 tablespoons oil. Add the corn mixture, tomatoes and scallions and toss to combine.

CHICKPEA AND GRILLED CORN SALAD

Steps:

• Preheat grill to medium-high heat. Brush 1 teaspoon oil over the corn and grill until charred all over, about 7 to 9 minutes. Cool and then cut kernels off the cob.
• Whisk the remaining 2 tablespoons plus 2 teaspoons oil, lemon juice salt and pepper in a large bowl. Stir in corn, chickpeas, tomatoes, basil and parsley. Stir in about half the feta, if using. Transfer to a serving dish and top with the remaining feta.

CHICKPEA & GRILLED CORN SALAD WITH ROASTED GARLIC SALAD DRESSING

Steps:

• Roast the garlic: preheat the oven to 350 degrees. Cut the top 1/2 inch or so of the garlic head off and then place on a large square of aluminum foil. Drizzle 1 1/2 tablespoons olive oil over, wrap the garlic up tightly and then roasted for 40-45 minutes, or until the cloves are golden, smell super fragrant, and easily squeeze out of the head. Let cool slightly before making the dressing and the rest of the salad.
• If soaking the corn before grilling: soak the corn in cool water for 15-30 before preheating the grill. Continue on to step 3 while the corn soaks.
• Combine the roasted garlic cloves, red wine vinegar, olive oil, salt, and mustard in a small food processor or blender and blend until the dressing is a smooth and creamy pale yellow.
• Grill the corn: preheat the grill to medium heat. Add the corn, soaked or un-soaked, to the grill and cook for 8-10 minutes, turning every 2-3 minutes, or until the corn kernels get swollen and develop a misty layer of "perspiration" on them. Remove from the grill and let cool enough to touch.
• While the corn grills: combine the chopped onions, pepper, and garbanzo beans/chickpeas in a medium-large mixing bowl. Stir in the dressing until it covers all the veggies evenly.
• Once the corn is cool enough to touch, cut all the kernels off the cob and mix into the rest of the veggies. Season with freshly cracked pepper and enjoy!