Chickpea And Grilled Corn Salad Recipes

CHICKPEA & GRILLED CORN SALAD WITH ROASTED GARLIC SALAD DRESSING

Chickpea & Grilled Corn Salad with Roasted Garlic Salad Dressing image

Enjoy savory and sweet in this crave-worthy summer salad. Soak your corn on the cob for 15-30 minutes before grilling if your grill runs hot; otherwise, you can grill them over direct heat as soon as your grill is warmed up.

Provided by © Mae's Menu 2020

Categories Salad

Time 55m

Number Of Ingredients 11

Ingredients

1 full head garlic
6 larger or 8 small garlic cloves
2 tablespoons red wine vinegar
1/4 cup olive oil
1/4 teaspoon salt
1 1/2 teaspoon dijon mustard
4 large or 5-6 small sweet corn; de-silked but with leaves still attached
1/2 red pepper, seeded and finely diced
1/4 red onion, finely diced
1 can garbanzo beans or chickpeas, rinsed & drained
Freshly cracked pepper

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!

Nutrition Facts : Calories 217 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 173 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CHICKPEA AND GRILLED CORN SALAD

chickpea and grilled corn salad image

Grilled corn and chickpea salad. It has tomatoes, basil, parsley and feta (optional.) A healthy side-dish that is naturally gluten-free.

Provided by Katie Webster

Categories Salad

Time 17m

Yield 3

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil, divided
3 ears of corn, shucked
2 tablespoons lemon juice
¾ teaspoon salt
¼ teaspoon freshly ground pepper
1 14-ounce can chickpeas, drained
3 scallions, sliced
1 cup diced tomatoes
½ cup chopped basil
½ cup chopped parsley
½ cup crumbled feta or goat cheese, optional

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.

Nutrition Facts : ServingSize 2/3 cup, Calories 231 calories, Sugar 6, Sodium 416, Fat 12, SaturatedFat 3, Carbohydrate 24, Fiber 3, Protein 8

MOROCCAN GRILLED CORN AND CHICKPEA SALAD RECIPE BY TASTY

Moroccan Grilled Corn And Chickpea Salad Recipe by Tasty image

Here's what you need: corn cobs, chickpeas, flat leaf parsley, fresh cilantro, red onion, grape tomato, garlic powder, Mc Cormick Moroccan seasoning, McCormick® Paprika, Mccormick® ground cumin, extra virgin olive oil, lime, salt and pepper, oil, tong

Provided by Donnella Pearson

Categories Sides

Time 30m

Yield 6 servings

Number Of Ingredients 15

Ingredients

6 corn cobs, hulled
2 cans chickpeas, drained
1 bunch flat leaf parsley, chopped
1 bunch fresh cilantro, chopped
1 red onion, minced
1 container grape tomato, halved
1 tablespoon garlic powder
2 tablespoons Mc Cormick Moroccan seasoning
1 tablespoon McCormick® Paprika
½ tablespoon Mccormick® ground cumin
½ cup extra virgin olive oil
1 lime, juiced
salt and pepper, to taste
oil, for grilling
tong

Steps:

Preheat grill or indoor grill on high heat (350°F)
Grill corn on one side for 5 minutes, flip to another side for 5 minutes, and a final time for 5 minutes to ensure charring on all sides ( grilling time 15 minutes).
Transfer grilled corn to a plate to cool, about 5 minutes.
Slice off corn kernels from the cobs, then break them apart into pieces.
In a bowl, combine chickpeas, corn, and chopped veggies. Sprinkle in the Moroccan seasoning, paprika, cumin, extra virgin olive oil, and lime juice.
Season with salt and pepper to taste.

Nutrition Facts : Calories 573 calories, Carbohydrate 71 grams, Fat 28 grams, Fiber 15 grams, Protein 17 grams, Sugar 14 grams

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