Moroccan Grilled Corn And Chickpea Salad Recipe By Tasty

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.

MOROCCAN GRILLED CORN AND CHICKPEA SALAD RECIPE BY TASTY

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.

MOROCCAN INSPIRED CARROT AND CHICKPEA SALAD WITH PORK CHOPS

Steps:

• Whisk together lemon juice, zest, honey, harissa and cumin in a medium bowl. Add 1/4 ccup oil and season with salt and pepper. Add carrots, chickpeas, parsley and mint and toss until well combined. Set aside.
• Season pork chops with salt and pepper. Heat a heavy stainless steel or a cast-iron skillet, large enough to hold chops in a single layer, over medium-high heat until very hot, about 5 minutes. Add pork chops and sear, without moving, until browned, about 3 minutes. Turn over and cook until just cooked through, 1 - 3 minutes, depending upon the thickness of chops.
• Spoon half of carrot and chickpea salad onto a platter. Arrange pork chops on top and spoon remaining salad over them. Sprinkle with chile slices.

GRILLED CORN SUMMER PASTA SALAD RECIPE BY TASTY

Steps:

• Microwave the corn on a microwave-safe plate on high for 7 minutes. Remove from the microwave, and grip the corn with a dish towel. Then cut off the bottom end with a serrated knife. Slide the corn out of the husk. It should come out fairly easily with none of the silky string mess.
• Brush the corn with olive oil, then place on a cast iron grill pan or outdoor grill over medium-high heat. Grill for 5-6 minutes on each side, until the kernels are slightly charred.
• Insert the narrow end of an ear of corn into the center hole of a bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.
• Make the cilantro-lime vinaigrette: Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.
• In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined.
• Enjoy!

MOROCCAN CHICKPEA SALAD

Steps:

• Rinse and drain chickpeas.
• Drain artichoke hearts and cut into smaller pieces.
• Chop onion and bell pepper.
• Whisk together oil, vinegar, lemon juice, parsley, and cayenne.
• Pour dressing over vegetables and stir to coat.
• Allow salad to marinate for a few hours or overnight.
• I do not add salt. Canned vegetables are salty, anyway (which is one reason I rinsed the chickpeas), but since the dressing is vinegar, lemon juice, and cayenne, you really don't need to add any salt.
• You can also use fresh or dried-and-cooked chickpeas instead, of course.