ROASTED CORN AND CHICKPEA SALAD
Chickpeas and corn are roasted with coriander and then tossed with cherry tomatoes, scallions and a Dijon vinaigrette.
Provided by Food Network Kitchen
Time 40m
Yield 4-6
Number Of Ingredients 9
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 EDAMAME SALAD
Steps:
- Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 30.1 g, Cholesterol 1.3 mg, Fat 12.5 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 250.8 mg, Sugar 14.9 g
CHICKPEA SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, mix together the tahini, lemon juice and garlic. Whisk in the olive oil and add the salt and pepper. To the dressing, add the chickpeas, tomatoes, parsley and scallions. Mix to combine. Adjust seasoning, if needed. Serve!
FARRO SALAD WITH CORN AND CRISPY CHICKPEAS
This nubby, gently spiced grain salad is filled with tender corn kernels, crunchy roasted chickpeas and plenty of thinly sliced fennel, scallions and herbs. Drying the chickpeas before roasting gives them the deepest crunch, so don't skip that step. All together, the salad walks the line between hearty and light, a substantial side to grilled meats or fish, or a summery main course all on its own.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, vegetables, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Start the chickpeas: Spread drained chickpeas on a rimmed sheet pan lined with a clean dish towel or a double layer of paper towels. Let air-dry for at least 30 minutes while you cook the farro.
- Prepare the farro: Bring a medium pot of well-salted water to a boil. Add farro and bay leaf. Cook until tender, 20 to 30 minutes. Drain well, discarding bay leaf. Put farro in a bowl and, while still warm, stir in 5 tablespoons of the olive oil, the vinegar, 3/4 teaspoon salt and the coriander. Let farro cool to room temperature.
- Heat oven to 425 degrees. While the farro cools, roast the crispy chickpeas and the corn in the same oven.
- For the chickpeas, remove towels from the baking sheet and toss chickpeas with olive oil, 1/2 teaspoon salt and spices until well coated. Roast, tossing halfway through, until golden and crispy, about 25 minutes. Transfer pan to a wire rack to cool.
- In a mixing bowl, lightly drizzle kernels with remaining 1/2 tablespoon olive oil and 1/4 teaspoon salt, and toss to coat. Spread corn in a single even layer on a rimmed sheet pan. Roast, tossing halfway through roasting, until golden brown and fragrant, about 20 minutes.
- Add corn to farro mixture, along with the scallions, fennel and herbs, tossing to combine. Taste, and add more salt and/or vinegar if needed. Just before serving, fold in crispy chickpeas so they remain crunchy. Top with another drizzle of olive oil and flaky sea salt.
MOROCCAN GRILLED CORN AND CHICKPEA SALAD RECIPE BY TASTY
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
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
CORN, BEAN AND CHICKPEA SALAD
I recently joined in our Community Kitchen at our Church and this was a wonderful salad. Easy to make as well.
Provided by Karen McLean
Categories Beans
Time 30m
Yield 25 serving(s)
Number Of Ingredients 14
Steps:
- Combine chickpeas, kidney beans, black beans, corn,onion,.
- red pepper and celery.
- Set aside.
- Mix together basil, vinegar, oil, mustard, garlic.
- salt and pepper.
- Pour over bean salad and toss.
- May add 1 12 tsp hot pepper if desired.
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