The salad of Summer 2020! This Roasted Corn and Chickpea Salad, also known as my Sunshine Salad, is the salad of the season. It’s bright, cheery and absolutely delicious.
What makes a good salad?
For me, a good salad isn’t just about nutrition and taste. Texture is important too. For those of you who have been following me for a while you’ll probably know i’m addicted to roasting vegetables for salads – it makes them so much tastier, don’t you think? But now i’m all about adding crispy things too!
Roasting the corn and chickpeas for this Sunshine Salad adds a crispness and mild crunchy texture against the soft buttery avocado and zingy dressing.
The other thing that makes a salad taste darn good is a flavour packed dressing. I prefer not to add sweeteners to my dressings if I can help it as I believe it’s better for your gut health so this dijon, red wine vinegar dressing is sugar and sweetener free.
If you prefer, you can add a touch of coconut aminos to add a bit of sweetness or if you really need it sweetened, a little maple or honey (if not vegan) to taste.
My Roasted Corn and Chickpea Salad can be enjoyed on it’s own or served as a side with baked tofu, or if you’re not vegan, shredded roast chicken, pan fried salmon or mackerel.
How to store this Roasted Corn and Chickpea Salad
I like to make this healthy chickpea salad fresh but it can be stored in an airtight Tupperware and stored in the fridge for up to 2 days. Enjoy for lunch the next day. Just note the chickpeas and corn won’t be crisp but still delicious.
Roasted Corn and Chickpea Salad
- 260 g sweetcorn (fresh or frozen and thawed)
- 1 packet cooked chickpeas (230g drained)
- 1 cup kale, shredded
- 2.5 tbsp olive oil
- 1/3 tsp paprika
- Chilli flakes, to taste
- Good pinch of salt
- 2 tbsp extra virgin olive oil
- 1/2 tbsp dijon mustard
- 1/2 tbsp red wine vinegar
- 1/2 - 1 tbsp lime juice, to taste
- 1 clove garlic, minced
- Salt and Pepper to taste
- 1 medium avocado
- 2 - 3 tbsp fresh coriander or parsley, chopped
- Preheat the oven to 400F / 200C / 180 fan.
- 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 1.5 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.