Roasted Corn And Chickpea Salad Food

ROASTED CORN AND CHICKPEA SALAD

Roasted Corn and Chickpea Salad image

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

Ingredients

3 cups corn cut from the cob (about 4 ears)
One 15-ounce can chickpeas, drained and rinsed
1 teaspoon coriander
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 cup halved grape tomatoes
1 bunch scallions (white and green parts), sliced

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.

ROASTED CORN AND CHICKPEA SALAD

Roasted Corn and Chickpea Salad image

Provided by Jo Harding

Time 40m

Number Of Ingredients 15

Ingredients

260 g sweetcorn ((fresh or frozen and thawed))
1 packet cooked chickpeas ((230g drained))
1 cup kale, shredded
2.5 tbsp olive oil
1/3 tsp paprika
Chilli flakes, to taste
Good pinch of salt
2 tbsp extra virgin olive oil
1/2 tbsp dijon mustard
1/2 tbsp red wine vinegar
1/2 - 1 tbsp lime juice, to taste
1 clove garlic, minced
Salt and Pepper to taste
1 medium avocado
2 - 3 tbsp fresh coriander or parsley, chopped

Steps:

Preheat the oven to 400F / 200C / 180 fan.
Place the sweetcorn and chickpeas on a parchment lined baking tray. If using fresh sweetcorn, remove the kernels from the stalk using a sharp knife. If using frozen, thaw in a cup of hot water then drain and pat dry using kitchen roll.
Add 1.5 tbsp of olive oil, 1/3 tsp of paprika, a good pinch of sea salt flakes and chilli. Toss well.
Bake in the oven for 20 - 25 minutes until to your linking. If you want them crispier, turn off the oven after this time and leave in the oven with the heat off for a further 10 - 15 minutes to crisp up more.
Meanwhile, place all the dressing ingredients in a small bowl and mix well.
Shred the kale. I like to use a food processor with an 'S' blade so it's nice and fine but you can just chop if you prefer. Massage with 1 tbsp of olive oil.
Slice or finely cube the avocado.
Mix the kale, sweetcorn and chickpeas, avocado and dressing together and serve. Option to toss through chopped coriander or parsley.

PASTA CHICKPEA SALAD

Pasta Chickpea Salad image

This recipe was my grandmother's, brought over from Italy many years ago. It was always one of my favorites. Thanks Norna.

Provided by Anita Hughes

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 14h

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package rotelle pasta
2 tablespoons extra virgin olive oil
½ cup chopped oil-cured olives
2 tablespoons minced fresh oregano
2 tablespoons chopped fresh parsley
1 bunch green onions, chopped
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
¼ cup red wine vinegar
½ cup grated Parmesan cheese
salt and pepper to taste

Steps:

Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill.
In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, scallions and chickpeas. Cook over low for about 20 minutes. Set aside to cool.
In a large bowl toss the pasta with the chickpea mixture. Ad the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 68.9 g, Cholesterol 5.9 mg, Fat 10.3 g, Fiber 5.6 g, Protein 15.6 g, SaturatedFat 2.2 g, Sodium 484.8 mg, Sugar 3.4 g

CORN, BEAN AND CHICKPEA SALAD

Corn, Bean and Chickpea Salad image

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

Ingredients

3 (19 ounce) cans red kidney beans
3 (19 ounce) cans chickpeas
3 (15 ounce) cans black beans
3 (12 ounce) cans corn kernels
1 red pepper, diced
3 vidalia onions, chopped
1 1/2 cups diced celery
3 teaspoons basil
1 1/2 cups red wine vinegar
3/4 cup oil
3 tablespoons Dijon mustard
3 cloves minced garlic
salt and pepper
1 1/2 teaspoons hot pepper (optional)

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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