Chickpea Corn Salad Recipes

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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

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.

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

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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