Blistered Corn and Chickpea Salad
Total:
35 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Dressing:
  • 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
Salad:
  • 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

Directions

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.

For the salad: Grill the corn until blistered and golden. Allow to cool for a few minutes, and then slice off the kernels.

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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