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Chickpea and Corn Salad

July 11, 2012

Recently, I have really become obsessed with summer salads. During the school year, my lunches are almost always a basic lettuce salad (spinach, boiled egg, sliced almonds, grape tomatoes, frozen peas, chickpeas, and dressing). However, salads without lettuce are fun in the summer. We have been trying out a variety, and some of the best will make it to the blog. The one below is absolutely delicious.

We served this salad on the 4th of July. One of the nice things about eating vegan is that you don’t have to worry about the food going bad, which makes this dish perfect for potlucks and barbeques. The natural sweetness of summer vegetables adds all the flavor necessary. I actually found a version of this on a yoga website, but I altered it to suit our palate.

Chickpea and Corn Salad

  • 3 ears of corn
  • 1/4 cup of chopped red onion
  • 1/2 pint of grape tomatoes
  • 2 cans of chickpeas, rinsed well
  • 2 avocados
  • 10-15 small basil leaves
  • 1 lemon, juiced
  • 1 tb basil infused olive oil
  • 1 tsp ground pepper
  • 1 tsp salt

1. Preheat the oven to 375. Place the corn directly on the rack, and roast for 20 minutes.

2. Meanwhile, chop all the veggies, except the avocado, and stir them in together.

3. Add basil, lemon juice, olive oil, salt and pepper, stir.

4. When the corn is done, slice it off the cobb, and stir it in.

5. Right before you serve, add the fresh avocado.

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3 Comments leave one →
  1. Melissa permalink
    July 13, 2012 10:03 am

    I’m going to make this next month when I host book club. Thanks for the idea!

Trackbacks

  1. Roasted Asparagus Salad with Dijon Vinaigrette « the vegetarian salmon
  2. Non-Dairy Summer Pasta Salad | the vegetarian salmon

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