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Corn and Chickpea Salad
Serves 8-10
Ingredients:
- 1 28 oz. can chickpeas, drained and rinsed
- 4 ears fresh corn, shucked and cooked OR 1 cup corn niblets
- 4 scallions, thinly sliced
- 1/2 pint grape tomatoes, assorted colors, halved
- 1 firm avocado, cubed
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/2 teaspoon salt OR to taste
- 1/4 teaspoon freshly ground pepper OR to taste
Fresh Dill Vinaigrette
- 2 cloves garlic, peeled
- 1/3 cup fresh dill, chopped
- 1 teaspoon dijon mustard
- 1/2 cup rice vinegar
- 1/2 cup olive oil
Directions:
- In a large bowl, place all salad ingredients together and mix gently until well-combined.
- Toss with fresh dill vinaigrette and let sit for 15-20 minutes before serving.
To make vinaigrette:
- Place garlic into blender and run until minced.
- Add rest of ingredients to blender and run 1-2 minutes until dressing becomes thick and creamy.
- This recipe will yield more dressing than needed so add dressing slowly to salad, reserving the rest for future use.
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