Summer Corn & Chickpea Salad
Summer is sadly coming to an end and too quick for me! So, it is time to get in all the summery dishes as possible! This summer salad recipe is perfect for a weeknight side dish or a fun BBQ on Labor Day!
This salad includes a mixture of corn, chickpeas, tomatoes, avocados, basil, cucumber, and goat cheese then drizzled with a lemon shallot vinaigrette. There are so many amazing flavors in this dish and to be honest I could not stop eating it! I am a big fan of chickpeas so this recipe is a new favorite of mine, I am in love!
Let us know your favorite recipes from this summer, and if you have any good ideas for a Labor Day BBQ!
Ingredients for the Salad:
½ cup of fresh basil; chopped
¼ cup of parsley; chopped
2 tbsp of chives; chopped
One 15 oz can of chickpeas; not drained
4 ears of corn; kernels removed
10 oz of cherry tomatoes; halved
1 cucumber; diced
½ cup of goat cheese
1 avocado; diced
Ingredients for Vinaigrette
½ cup of olive oil
Juice and zest of 1 lemon
⅛ cup of shallot vinegar
Salt and pepper
Red pepper flakes
Directions:
For the salad: roast the corn in a 400 degree oven drizzled with olive oil for approximately 15 minutes until it starts to brown; let it cool
Meanwhile, add the basil, parsley, chives, chickpeas, tomatoes, and cucumber to a large bowl; add the cooled corn kernels
To make the vinaigrette: add all ingredients to a salad shaker; shake vigorously adding as much salt, pepper, and red pepper flakes as desired
Pour the vinaigrette over the salad and toss; top salad with avocado and goat cheese then gently mixing together all the ingredients
