Blistered Corn and Chickpea Salad

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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3 tablespoons olive oil

1 tablespoon red wine vinegar

1 to 2 teaspoons Dijon or whole-grain mustard

1 tablespoon honey 

Kosher salt and freshly ground black pepper


3 or 4 ears fresh sweet corn, shucked

One 410-gram (14-ounce) can chickpeas, drained

100 grams (3 1/2 ounces) feta or soft goat cheese, roughly crumbled 

1/2 red onion, finely chopped 

1 tablespoon olive oil 

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh mint

Kosher salt and freshly ground black pepper


  1. For the dressing: In an old jam jar, combine the olive oil, vinegar, Dijon, honey and some salt and pepper. Mix until emulsified, then check for seasoning and balance of flavors.
  2. For the salad: Grill the corn until blistered and golden. Allow to cool for a few minutes, and then slice off the kernels.
  3. In a bowl, mix together the corn, chickpeas, feta, red onions, olive oil, coriander and cumin; tip out onto a serving platter. Stir through the basil and mint and the dressing, and season well with salt and pepper.

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