Roasted Corn and Chickpea Salad

By dette

Roasting the corn brings out it's nutty flavor.
The Chopped Cookbook-Food Network

Ingredients

• 1-15 oz can chickpeas
• 4 ears corn (about 3 cups)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• freshly ground black pepper
• 1 teaspoon dijon mustard
• 2 tablespoon cider vinegar
• 1/4 c. extra virgin olive oil
• 1 bunch scallions
• 1 c. grape tomatoes

Preparation

Step 1

Combine one 15 oz can drained and rinsed chickpeas with 4 ears of corn cut from the cob (about 3 cups). Toss with 1 tablespoon extra-virgin olive oil, 1 teaspoon each ground coriander and kosher salt, and a couple turns of freshly ground black pepper. Roast at 400 degrees in a sheet pan until lightly browned, about 30 minutes. Whisk 1 teaspoon dijon mustard with 2 tablespoon cider vinegar. Slowly drizzle in 1/2 cup extra-virgin olive oil. Toss the corn and chickpeas in the dressing with 1 bunch sliced scallions (white and green parts). and 1 cup halved grape tomatoes