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Charred Chickpea and Corn Salad
Prep Time 5 minutes
Cook Time 5 minutes
servings
Ingredients
- 2 tbsp canola oil
- 3/4 cup corn, kernels
- 1 can chickpeas, rinsed and drained
- 1 cup quinoa, cooked
- 1/2 bell pepper, red or yellow; chopped
- 2 green onions, chopped
- 1 avocado, pitted and chopped
- 1/2 cup parsley, Italian, or cilantro
- 1/4 cup olive oil, or oil of choice
- 2 tbsp lime juice, (about 2 limes)
- 2 tbsp white balsamic vinegar, or rice vinegar
- 2 tsp honey, or brown sugar
- 1/4 tsp cumin
Instructions
- Heat 2 Tbsp (30 mL) canola 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 they turn golden and start to brown.
- Transfer to a bowl and add quinoa, pepper, onion, avocado and parsley or cilantro.
- In a small bowl or jar, combine 1/4 cup olive oil (or less, to taste), lime juice, vinegar, honey and cumin and shake or whisk to blend. Drizzle over the salad and toss gently to coat. Serve warm or refrigerate and serve cold.
Comments
Very yummy and easy to make. The cumin is a great touch.
If you find yourself thinking “a quarter cup of oil is too much,” that’s because it bloody well is. With the recipe as-is, all I can taste is sweetened oil, and the greasy consistency is disgusting. I couldn’t even taste the cumin. Use half the oil, taste the dressing before putting it on your salad so you can easily adjust it to your palate, and if you find that the salad is dry, THEN add more oil. The idea of browning the chickpeas and corn is absolutely brilliant; I find myself more critical of this recipe because the dressing ruined such a great thing.
Here’s how I’d make the dressing if I make this recipe again: 1/8 cup olive oil, 4 tbsp lime juice, 1+ tsp cumin, garlic salt and black pepper to taste.
I actually have being making a dressing similar and tend to use 1-1 in terms of oil and liquid. My dressing also has Dijon mustard. Yesterday (before seeing this recipe) I made something similar. 1-1 olive oil and lime juice with a tsp each of cumin and coriander (sometimes I’ll add a little more cumin if if the taste is a little bland. I sautéed garlic and onion, and then added black beans, chick peas and corn. I let that cool and then added cooled quinoa (cooked in vegetable broth), cherry tomatoes, cucumber (cause we had some cut up and left over from yesterday), chopped peppers, and chopped avocado.
It seems to me you solved your own problem with the oil with your suggestion that you only use part of it. Dressings are always a matter of personal preference… the author of the recipe probably assumed you knew that.
Canola oil is garbage…..and you guys are calling for too much oil in this recipe. Sunflower/Olive oil combos (utility grade) or better yet AVOCADO oil or grapeseed oil and cut the portion in half. There is no need for that much oil.
very very tasty