Baked Chickpea and Corn Salad

Votes: 1

How to Make - Roasted Chickpea and Corn Salad

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 275, total fat 14 G., saturated fats 2 G., proteins 8 G., carbohydrates 33 G., fiber 7 G., cholesterol 0 mg, sodium 477 mg, sugar 9 G.

Chickpeas and fresh corn are baked in the oven with cilantro, then tossed with grape tomatoes and green onions in a mustard vinaigrette. The result is a delicious and filling salad that can be served as an appetizer or as a side dish with meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups corn kernels (about 4 ears)
1 can (425 g) canned chickpeas, rinsed
1 teaspoon coriander
5 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 cup grape tomatoes, halved
1 bunch green onions, thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn, chickpeas, Dijon mustard, apple cider vinegar, coriander, grape tomatoes, green onions

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Combine the corn and chickpeas in a medium bowl. Add the cilantro, 1 tablespoon olive oil, 1 teaspoon salt, and a couple of grinds of black pepper and mix well. Place on a rimmed baking sheet and bake until the corn and chickpeas are lightly browned, about 30 minutes.

Combine the vinegar and mustard in a bowl. Slowly whisk in the remaining 4 tablespoons of olive oil. Add the corn mixture, tomatoes, and green onions and toss to combine.

Categories:

recipe / Calorie content of prepared meals / Picnic / Oven / Summer dishes / Main courses / Side dishes / Cereals, legumes / Vegetables and mushrooms / Salads / Salads with beans / Food Network - recipes