Chickpea Grilled Corn Salad With Roasted Garlic Salad Dressing Food

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 CHICKPEA AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
• Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
• Dice the cucumber and add to a large bowl.
• Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
• Divide between individual bowls and serve.
• Enjoy!

GRILLED CHICKPEA SALAD SANDWICH

Steps:

• In a small bowl, mix the first 10 ingredients. Place cheese slices on 4 bread slices; top with chickpea mixture and remaining bread. Preheat panini maker or indoor electric grill. Cook sandwiches, covered, until bread is browned and cheese is melted, 3-5 minutes.

QUICK CORN SALAD

Steps:

• In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

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 WITH HONEY GARLIC DRESSING

Steps:

• Preheat the broiler or grill to moderate. Remove the husks and silks from the corn.
• Rub the canola oil over the corn and season it with salt and black pepper. Broil or grill it for about 6 minutes or until the ears are golden brown.
• Let the corn cool down, then remove the kernels, and combine them with the cherry tomatoes, red onion, and red bell pepper.
• Combine the olive oil, honey, lime juice, garlic, jalapeno, and cilantro to make the salad dressing and add salt and black pepper to taste.
• Stir the dressing into the corn mixture. Arrange the arugula in a big serving bowl and top it with the corn mixture. Garnish the corn salad with the fresh parsley. Serve at room temperature.