ROASTED CORN AND CHICKPEA SALAD

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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

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.

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