Chickpea Grilled Corn Salad With Roasted Garlic Salad Dressing 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.

ROASTED CORN AND CHICKPEA SALAD

Steps:

• Combine the salad ingredient and set aside.
• Place the dressing ingredients into a small jar, cover and shake to mix or combine in a bowl.
• Pour over the salad, tossing to coat the salad evenly and serve.

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!

GRILLED CORN SALAD

Steps:

• Preheat an outdoor grill for medium heat; lightly oil the grate.
• Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
• Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.