Recipe courtesy of Food Network Kitchen

Roasted Corn and Chickpea Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 4-6
Chickpeas and corn are roasted with coriander and then tossed with cherry tomatoes, scallions and a Dijon vinaigrette.



  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.