Chickpea Corn Salad Recipes

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

Ingredients

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

Ingredients

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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