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Charred Chickpea and Corn Salad

Charred Chickpea and Corn Salad

Salads

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Vegetarian

Occasion

Summer Salads

Cook Time

10 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

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.