Roasted Corn And Chickpea Salad Recipe

Name: Roasted Corn And Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Ears of corn; 1 1/3 cups Dry chickpeas (or 2 cans); 4 tablespoons olive oil; 1 tablespoon red chili flakes; 1 teaspoon cumin; Salt and pepper, to taste; 1 Avocado; 1 Lime; sprinkling Parmesan cheese; 2-3 scallions

Servings: persons

1
Mix olive oil and chili flakes and let sit over night to infuse
2
Prepare chickpeas by either soaking overnight and then cooking until soft (about one hour) if dried, or rinsing if canned
3
Cut kernels off corn cobs into bowl and then mix in chickpeas, chili oil, cumin and salt and pepper. Chop scallions
4
Spread corn/chickpea mixture into roasting pan and roast in oven at 350 degrees F for about 30 minutes (or until corn is well-cooked (you may need two pans as this is a large quantity)
5
When roasting is finished, remove from oven and let cool for 15-20 minutes. Mix chickpeas/corn with scallions, squeeze lime juice and mix and top with a sprinkle of parmesan and slices of avocado.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 Ears of corn, 1 1/3 cups Dry chickpeas (or 2 cans), 4 tablespoons olive oil, 1 tablespoon red chili flakes, and more.

Yes, Roasted Corn And Chickpea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Corn And Chickpea Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions