Roasted corn and chickpea salad
Delight in the flavors of summer with this vibrant roasted corn and chickpea salad. Bursting with savory and tangy notes, it's a refreshing culinary delight.
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
Instructions:
- Heat up the oven to 200 °C.
- Mix the corn and chickpeas in a medium-sized bowl. Include the coriander, 1 tablespoon of oil, 1 teaspoon of salt, and a few twists of pepper. Stir well. Spread the mixture evenly on a baking sheet with raised edges and bake until it turns slightly golden, approximately for 30 minutes.
- Blend the vinegar and Dijon mustard in a small bowl. Gradually pour in the rest of the 4 tablespoons of oil. Add the corn mixture, tomatoes, and scallions, then mix everything together.
Summary:
- Calories: 1648 kcal
- Fat: 86 g
- Protein: 48 g
- Carbs: 195 g
- Potassium: 2477 mg
- Magnesium: 327 mg