Roasted Corn and Chickpea Salad

It’s so funny how things go in the kitchen. One week I’m making a new recipe every night, and the next week I think, “I’ll just eat beans. And poblano peppers.” Despite these ebbs and flows, I am glad we’ve tried so many new dishes this summer. I know we’re getting into the swan song of summer (at least as far as produce is concerned), but this one’s too good not to share. Especially if you’ve got access to some fantastic sweet corn.

Anything that starts out this beautifully seems like a guaranteed winner. I got to chopping while the chickpeas were cooking.

Because my tomatoes were yellow, there is a bit of a monochromatic look, but monochromatic can still be delicious!

This recipe calls for roasting, which makes for this pile of beauty, but it could easily be adapted for the grill, should it also be treacherous to turn on the oven in your town during the summer. (In only slightly related news, I cannot wait to bake bread again! I miss you, crusty loaves!)

Oh so pretty.

While all the veggies are cooking, you can whip up the simple vinaigrette with herbs and chop your avocado. And then it all comes together.

I think this salad was a summer favorite of Eric’s so we will be seeing it again next year, I’m sure. Summer, I won’t be sorry to see you go. But I will be happy to see corn again next year!

Roasted Corn and Chickpea Salad
Adapted from How Sweet It Is 

1 pint grape tomatoes, halved
1 poblano pepper, chopped
1/2 red onion, chopped
4 ears of fresh corn, corn cut from the cob
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons olive oil
2 c dried chickpeas (Or use 2 15-ounce cans of chickpeas, drained and rinsed)
1 avocado, chopped
3 tablespoons freshly chopped basil
3 tablespoons freshly chopped cilantro
2 tablespoons freshly chopped parsley
1 tablespoon freshly chopped mint
2 teaspoons red wine vinegar
2 teaspoons honey

-Place dried chickpeas in a pressure cooker and cover with water by several inches. Add a small splash of olive oil, seal the cooker, and cook chickpeas on high for 30 minutes. (Or, soak chickpeas overnight and cook on the stovetop for 2-3 hours).
-Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil and add tomatoes, peppers, corn, onions and garlic. Drizzle with 1 1/2 tablespoons olive oil, then sprinkle with salt and pepper. Roast for 15 minutes, toss, then roast for 10 minutes more. Remove from oven and let cool slightly.
-While veggies are cooling, whisk together remaining olive oil, vinegar and honey in a large bowl.
-Add veggies, chickpeas, chopped avocado, and fresh herbs to the bowl. Enjoy!

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