Roasted Corn Chickpea Quinoa Salad

Why You’ll Love This Recipe

Roasted chickpeas and corn have wonderful crunch and dried spices make them even better. Pantry seasonings are a simple way to give roasted vegetables flavor and lots of personality.

Grain salads are always great for lunch or a dinner side dish. I know technically quinoa is a seed and not a grain. It’s a more filling way to do a salad, and you always can add more greens.

Because it has a base of quinoa and not just lettuce, it’s a good make-ahead lunch. I always look forward to eating leftovers of this corn salad recipe.

The Ingredients

This is what you need:

• Corn: I cut the kernels off 4 ears of corn, which is about 4 cups. You can substitute with canned corn. If you use frozen corn, don’t thaw it, but keep in mind that it will likely take longer to roast.  
• Chickpeas: After I rinse the chickpeas in a colander, I pat off the excess water with a towel, and I pull off the skins.
• Quinoa makes the recipe gluten free, but you can substitute with farro or barley if you prefer a bigger grain. I also make a summer grilled corn pearl couscous.
• Dried seasonings: I use a mix of cumin, smoked paprika, kosher salt and black pepper. 
• Feta adds something pleasantly salty. Crumbled goat cheese will also work in the salad. 
• Baby arugula is a leafy green with a peppery kick. Sometimes when I make this salad I also include baby spinach. 
• Scallions: I think of these mild green onions as a cross between onions and herbs.
• Parsley: I like to complete salads with fresh herbs to subtly layer in another flavor. 
• Lemon vinaigrette: Besides fresh lemon juice, the dressing has minced garlic, whole grain mustard, olive oil, salt and pepper.

How To Make This Roasted Corn Chickpea Quinoa Salad

Preheat the oven to 400 degrees F.

1. Season the corn and chickpeas. Whisk the oil with the dried spices and stir in the corn and chickpeas. Then transfer them to sheet pan, spreading them out end to end.

2. Roast the corn and chickpeas. They should turn out lightly browned and crisp on the edges. This will take around 25-30 minutes.

3. Simmer the quinoa. Combine the quinoa and water in a small saucepan. Bring to a boil, cover and reduce heat. The water should absorb and the grains should be tender in 10-12 minutes. Let the quinoa sit covered for 5 minutes. Then fluff it with a fork.

4. Make the vinaigrette. Whisk together the garlic, mustard, salt, pepper, lemon juice and oil.

5. Assemble the salad. Put the quinoa, roasted corn and chickpeas, arugula, feta, scallions and parsley in a big bowl. 

6. Toss with the vinaigrette.