Roasted Corn and Chickpea Salad
a versatile make-ahead side dish
45 min|Easy|Medium
This little Roasted Corn and Chickpea Salad was created as part of a larger complete dish (the Modern Twist on Andalusian Gazpacho recipe), but it's just so good by itself, or as a side to so many other main entrees, I wanted to break it out on it's own!
This is a basic sheet-pan roast, so it's basically prep, bake, and eat — or save, if you make enough of it. This one is good served as a cold salad, a warm side, or even with chips as a salsa!
About Digital Food Works
This recipe was developed by Curtis Lawyer for use on the Digital Food Works website. DFW provides photography, design, and ideation services for businesses with things to eat and drink!
Got Chips?
This Roasted Corn and Chickpea Salad is a great, chunky alternative to salsa for a healthier game-day snack. See the "with chips" photo at the bottom of this recipe!
This is a basic sheet-pan roast, so it's basically prep, bake, and eat — or save, if you make enough of it. This one is good served as a cold salad, a warm side, or even with chips as a salsa!
This recipe was developed by Curtis Lawyer for use on the Digital Food Works website. DFW provides photography, design, and ideation services for businesses with things to eat and drink!
Recipe Notes
If you're going to serve this one as a cold salad, rather than right out of the oven — add in a dash of lemon juice and finely chopped parsley just before serving. The parsley may brown a bit if stored in the refrigerator for too long with the salad. Without the parsley (or your fresh greens of choice), this one will stay good to go in the fridge for days! (I do like easy, good to go, full of protein, make-ahead salads!)Got Chips?
This Roasted Corn and Chickpea Salad is a great, chunky alternative to salsa for a healthier game-day snack. See the "with chips" photo at the bottom of this recipe!
Ingredients
- 1 cup corn
- 1 cup cooked chickpeas
- 1⁄2 mild red onion
- 1 zucchini
- 1 red bell pepper
- 1⁄4 cup fresh parsley (fine chop)
- 1⁄2 tablespoon lemon juice
- 1 tablespoon olive oil
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon granulated onion
- 1⁄4 teaspoon smoked paprika
- 1⁄8 teaspoon granulated garlic
- 1⁄8 teaspoon ground cumin seed
- 1⁄8 teaspoon black pepper
- 2 cups corn
- 2 cups cooked chickpeas
- 1 mild red onion
- 2 zucchinis
- 2 red bell peppers
- 1⁄2 cup fresh parsley (fine chop)
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2⁄3 teaspoon kosher salt
- 1⁄2 teaspoon granulated onion
- 1⁄2 teaspoon smoked paprika
- 1⁄4 teaspoon granulated garlic
- 1⁄4 teaspoon ground cumin seed
- 1⁄4 teaspoon black pepper
Step by Step Instructions
1
Prepare Corn Salad for Roasting
Preheat an oven to 400F.
Mix the dry spices together and set aside.
Cut the corn from the cob (you could use canned corn, just drain it from the packing solution really well).
Wash and drain cooked chickpeas (the drier, the better).
Peel and small dice the red onion.
Wash and then medium dice the zucchini (with the skin on).
Wash, de-seed, and medium dice the red bell pepper (no cores or stems either).
Mix the dry spices together and set aside.
Cut the corn from the cob (you could use canned corn, just drain it from the packing solution really well).
Wash and drain cooked chickpeas (the drier, the better).
Peel and small dice the red onion.
Wash and then medium dice the zucchini (with the skin on).
Wash, de-seed, and medium dice the red bell pepper (no cores or stems either).
2
Combine and Roast
Combine the corn, cooked chickpeas, onion, zucchini, and bell pepper in a bowl. Drizzle with olive oil, add the dry spice mix, and lightly toss until everything is evenly coated with the oil and spices.
Add all of the above to a large baking sheet and make sure everything is flat. If there's little bit of space around the veggies, that's a good thing.
Place in a preheated 400F oven for approximately 30 minutes.
Add all of the above to a large baking sheet and make sure everything is flat. If there's little bit of space around the veggies, that's a good thing.
Place in a preheated 400F oven for approximately 30 minutes.
3
Let The Salad Cool
Once the veggie mix is roasted, remove from the oven (and remove the veggies from the baking sheet… don't let them cool on there, some of the veggies might get stuck and you'll loose all the yummy, caramelized parts). Using a spatula, slide everything out into a bowl.
4
Enjoy!
The roasted salad can be enjoyed as a warm or cold dish. I'm using it here as garnish for the Gazpacho, but it makes a great side item for many different entrees. When ready to serve, lightly toss with fresh lemon juice and the finely chopped parsley.
Roasted Corn and Chickpea Salad
a versatile make-ahead side dish
