Roasted Corn + Chickpea Salad
ROASTED CORN + CHICKPEA SALAD
260g sweetcorn (fresh or frozen and thawed)
1/2 jar cooked chickpeas, drained
67g kale, shredded
2 ½ tbsp olive oil
1/3 tsp paprika
Chilli flakes, to taste
Good pinch of salt
2 tbsp extra virgin olive oil
½ tbsp dijon mustard
½ tbsp red wine vinegar
½ - 1 tbsp lime juice, to taste
1 clove garlic, crushed
Salt and Pepper to taste
1 medium avocado
2-3 tbsp fresh coriander or parsley, chopped
Preheat the oven to 200°C.
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 1½ tbsp of olive oil, 1/3 tsp of paprika, a good pinch of sea salt flakes and chilli. Toss well.
Bake in the oven for 20 - 25 minutes until to your linking. 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.
Mix the kale, sweetcorn and chickpeas, avocado and dressing together and serve.
Option to toss through chopped coriander or parsley.
HUGE thanks to the legend that is Jo Harding who let us share this #beanspo on our website for all you champs to enjoy. Jo creates loads of amazing recipes, check them out on their instagram here.