July 2, 2014

Corn and Chickpea Salad

photo

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:

  1. In a large bowl, place all salad ingredients together and mix gently until well-combined.
  2. Toss with fresh dill vinaigrette and let sit for 15-20 minutes before serving.

To make vinaigrette:

  1. Place garlic into blender and run until minced.
  2. Add rest of ingredients to blender and run 1-2 minutes until dressing becomes thick and creamy.
  3. This recipe will yield more dressing than needed so add dressing slowly to salad, reserving the rest for future use.

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