Home Recipes Charred Chickpea & Corn Salad

Charred Chickpea & Corn Salad

The Charred Chickpea & Corn Salad is a full-flavored salad tossed with chickpeas, greens and a refreshing dressing made of sunflower oil, lime juice, vinegar, honey and cumin.

Featuring USA Pulses

Ingredients

90 g	uncooked quinoa
	sunflower oil, for cooking
120 g	corn kernels (scraped from 1 cob)
1	can chickpeas, rinsed and drained
1/2	red or yellow pepper, chopped
2	green onions, or a chunk of purple onion, chopped
1	avocado, pitted, chopped
	handful of torn fresh italian parsley or cilantro
4 tbsp	sunflower oil
2 tbsp	lime juice
2 tbsp	white balsamic or rice vinegar
2 tsp	honey or brown sugar
1/4 tsp	cumin

Step 1
Toasting the corn and chickpeas boosts their flavour; omit that step entirely if you’re in a rush and add them directly to the salad.
Step 2
Rinse quinoa well under cool water in a fine sieve, then cook in a pot of boiling salted water for 12 minutes, or until tender and the germ separates from the seed, like a curly Q. Drain well in the sieve, return the quinoa to the pot, off the heat, cover with a tea towel and set it aside to cool - this will produce fluffy quinoa.
Step 3
Meanwhile, heat a generous drizzle of oil in a heavy skillet set over medium-high heat. Add the corn and well-drained chickpeas and cook for about 5 minutes, stirring often, until starting to turn golden. Transfer to a bowl and add the quinoa, pepper, onions, avocado and parsley or cilantro.
Step 4
In a small bowl or jar, combine the oil, lime juice, vinegar, honey and cumin and shake or whisk to blend. Drizzle over the salad and toss gently to coat. Serve immediately.

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Fruits & Vegetables, Main Courses, Sides, Vegetarian or Vegan

Charred Chickpea & Corn Salad

Ingredients

Step 1

Step 2

Step 3

Step 4

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