My recipe for Chickpea Corn Salad is fully loaded with fresh ingredients and flavours that pack a punch. It’s brimming with seasonal produce and packed with texture, this is what summertime alfresco dreams are made of.
This kind of chickpea corn salad makes for a delectable side dish to fish such as poached salmon as shown here. Or, if you are actively vegan or vegetarian then you can enjoy this salad entirely by itself, nothing else is required, apart from perhaps some crusty bread to mop up the delectable infused spiced oil from the bottom of the dish.
Summertime dining for me should be about minimal effort with maximum delivery, fresh ingredients delivering simplicity at its best. It takes moments to whip up and it makes enough to share or to pop in your work lunchbox all week. You could add some grilled chicken or prawns perhaps? Your salad, your rules. It’s a versatile recipe that will marry up to anything.
If you can, I highly recommend buying the corn fresh since the flavour elevates this salad up a notch, however if it’s out of season or you are unable to purchase fresh corn, tinned or frozen will work fine. Again, the chickpeas are fine tinned, but soaking overnight and cooking, you will just notice the tiny difference in texture and flavour. So if you can I suggest doing so.
Enjoy!
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Serving Dish: Denby Studiocraft Ceramic Large Ridge Bowl
Bowls: Denby Studiocraft Ceramic Rice Bowls
Wooden Platter: Masterclass Large Rustic Wooden Mango Chopping Board
Cutlery: Lekoch Royal Flatware
Serving Spoons: M&S Hammered Serving Spoons
- 2 x brown onions (diced)
- 1 x large garlic clove (grated)
- 3 x tablespoons groundnut oil
- 2 x tablespoon chilli infused oil
- 100g x chopped sundried tomatoes
- 2 tsp x oregano (dried)
- 2 tsp x paprika
- 2 x corn on the cob
- 3 x tins of chickpeas
- 100g x baby spinach
- 1 x Punnet of cress
- Saute the onion and garlic in a heavy based frying pan with 1 tablespoon of the chilli oil and 2 tablesppoons of the groundut oil. Do not brown this will take approx 5-7 mins.
- Add the spices and sundried tomatoes. Saute for a further 3-5 minutes
- Drain the chickpeas and rinse. Set aside.
- Cut the corn of the cob and add to the onion mix along with the chickpeas and the rest of the oil.
- Season generously.
- Continue to cook for a further 7-10 minutes.
- Set aside and add in the spinach.
- Keep stirring the spinach through until just wilted.
- Scatter the cress over the top. Best served warm.
- Additional toppings are roast vine tomatoes, torn basil and extra sundried tomatoes.
