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PrintIngredients
For 4 Person(s)
Charred Chickpea & Corn Salad
- 1/2 cup uncooked quinoa
- canola or olive oil, for cooking
- 3/4 cup corn kernels (scraped from 1 cob)
- 1 19 oz can chickpeas, rinsed and drained
- 1/2 red or yellow pepper, chopped
- 2 green onions, or a chunk of purple onion, chopped
- 1 avocado, pitted, chopped
- handful of torn fresh italian parsley or cilantro
- 1/4 cup canola oil
- 2 tbsp lime juice
- 2 tbsp white balsamic or rice vinegar
- 2 tsp honey or brown sugar
- 1/4 tsp cumin
Directions
Toasting the corn and chickpeas boosts their flavour; omit that step entirely if you’re in a rush and add them directly to the salad.
Rinse quinoa well under cool water in a fine sieve, then cook in a pot of boiling salted water for 12 minutes, or until tender and the germ separates from the seed, like a curly Q. Drain well in the sieve, return the quinoa to the pot, off the heat, cover with a tea towel and set it aside to cool - this will produce fluffy quinoa.
Meanwhile, heat a generous drizzle of oil in a heavy skillet set over medium-high heat. Add the corn and well-drained chickpeas and cook for about 5 minutes, stirring often, until starting to turn golden. Transfer to a bowl and add the quinoa, pepper, onions, avocado and parsley or cilantro.
In a small bowl or jar, combine the oil, lime juice, vinegar, honey and cumin and shake or whisk to blend. Drizzle over the salad and toss gently to coat. Serve immediately.
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