Roasted Corn and Chickpea Salad

Chickpeas and corn are roasted with coriander and then tossed with cherry tomatoes, scallions and a Dijon vinaigrette.
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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 4-6
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3 cups corn cut from the cob (about 4 ears)

One 15-ounce can chickpeas, drained and rinsed

1 teaspoon coriander

5 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 tablespoons cider vinegar

1 teaspoon Dijon mustard

1 cup halved grape tomatoes

1 bunch scallions (white and green parts), sliced


  1. Preheat the oven to 400 degrees F.
  2. Combine the corn and chickpeas in a medium bowl. Add the coriander, 1 tablespoon of the oil, 1 teaspoon salt and a couple turns of pepper and mix well. Spread on a rimmed baking sheet and roast until lightly browned, about 30 minutes.
  3. Whisk together the vinegar and Dijon mustard in a small bowl. Slowly drizzle in the remaining 4 tablespoons oil. Add the corn mixture, tomatoes and scallions and toss to combine.
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