ROASTED CORN AND CHICKPEA SALAD via /r/veganrecipes


ROASTED CORN AND CHICKPEA SALAD

https://preview.redd.it/ysxej3evw7161.jpg?width=1322&format=pjpg&auto=webp&s=e45ae45814fda4f13202bf951e91be0248beda68

INGREDIENTS

  • 260 g sweetcorn (fresh or frozen and thawed)
  • 1 packet cooked chickpeas (230g drained)
  • 1 cup kale, shredded
  • 2.5 tbsp olive oil
  • 1/3 tsp paprika
  • Chilli flakes, to taste
  • A good pinch of salt

DRESSING

  • 2 tbsp extra virgin olive oil
  • 1/2 tbsp dijon mustard
  • 1/2 tbsp red wine vinegar
  • 1/2 – 1 tbsp lime juice, to taste
  • 1 clove garlic, minced
  • Salt and Pepper to taste

TO SERVE

  • 1 medium avocado
  • 2 – 3 tbsp fresh coriander or parsley, chopped

METHODSALAD

  • Preheat the oven to 400F / 200C / 180 fan.
  • Place the sweetcorn and chickpeas on a parchment-lined baking tray. If using fresh sweetcorn, remove the kernels from the stalk using a sharp knife. If using frozen, thaw in a cup of hot water then drain and pat dry using kitchen roll.
  • Add 1.5 tbsp of olive oil, 1/3 tsp of paprika, a good pinch of sea salt flakes, and chili. Toss well.
  • Bake in the oven for 20 – 25 minutes until to your liking. If you want them crispier, turn off the oven after this time and leave in the oven with the heat off for a further 10 – 15 minutes to crisp up more.
  • Meanwhile, place all the dressing ingredients in a small bowl and mix well.
  • Shred the kale. I like to use a food processor with an 'S' blade so it's nice and fine but you can just chop if you prefer. Massage with 1 tbsp of olive oil.
  • Slice or finely cube the avocado.

ASSEMBLY

  • Mix the kale, sweetcorn and chickpeas, avocado, and dressing together and serve. Option to toss through chopped coriander or parsley.

https://preview.redd.it/1tdewf71x7161.jpg?width=1322&format=pjpg&auto=webp&s=1d074e419f7dc1aa1f739cbfb93c93bf4e9b479d

Submitted November 24, 2020 at 05:52PM by AllModernRecipes
via redddit

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