Roasted Corn and Chickpea Salad
Servings Prep Time
2 – 3 15 minutes
Cook Time
25 minutes
Servings Prep Time
2 – 3 15 minutes
Cook Time
25 minutes
  • 260g sweetcorn(fresh or frozen and thawed)
  • 1packet cooked chickpeas(230g drained)
  • 1cup kale, shredded
  • 2.5tbsp olive oil
  • 1/3tsp paprika
  • Chilli flakes, to taste
  • Good pinch of salt
  • 2tbsp extra virgin olive oil
  • 1/2tbsp dijon mustard
  • 1/2 tbsp red wine vinegar
  • 1/2 – 1 tbsp lime juice, to taste
  • 1clove garlic, minced
  • Salt and Pepper to taste
To serve
  • 1medium avocado
  • 2 – 3tbsp fresh coriander or parsley, chopped
  1. Preheat the oven to 400F / 200C / 180 fan.
  2. 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.
  3. Add 1.5 tbsp of olive oil, 1/3 tsp of paprika, a good pinch of sea salt flakes and chilli. Toss well.
  4. 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.
  5. Meanwhile, place all the dressing ingredients in a small bowl and mix well.
  6. 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.
  7. Slice or finely cube the avocado.
  1. Mix the kale, sweetcorn and chickpeas, avocado and dressing together and serve. Option to toss through chopped coriander or parsley.