Roasted Corn And Chickpea Salad 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.

ROASTED CORN AND CHICKPEA SALAD

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

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.

CORN, BEAN AND CHICKPEA SALAD

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.