Moroccan Grilled Corn And Chickpea Salad Recipe By Tasty

Steps:

• Preheat the oven to 400 degrees F.
• Combine the corn and chickpeas in a medium bowl. Add the coriander, 1 tablespoon of the oil, 1 teaspoon salt and a couple turns of pepper and mix well. Spread on a rimmed baking sheet and roast until lightly browned, about 30 minutes.
• Whisk together the vinegar and Dijon mustard in a small bowl. Slowly drizzle in the remaining 4 tablespoons oil. Add the corn mixture, tomatoes and scallions and toss to combine.

Steps:

• Preheat grill or indoor grill on high heat (350°F)
• Grill corn on one side for 5 minutes, flip to another side for 5 minutes, and a final time for 5 minutes to ensure charring on all sides ( grilling time 15 minutes).
• Transfer grilled corn to a plate to cool, about 5 minutes.
• Slice off corn kernels from the cobs, then break them apart into pieces.
• In a bowl, combine chickpeas, corn, and chopped veggies. Sprinkle in the Moroccan seasoning, paprika, cumin, extra virgin olive oil, and lime juice.
• Season with salt and pepper to taste.

Steps:

• Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
• Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

Steps:

• Put chickpeas in a large saucepan.
• Add water to cover and stir in 1 tsp of salt.
• Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.
• Drain the chickpeas and discard any loose skins.
• In a serving bowl, combine all the remaining ingredients.
• Add the chickpeas and toss well.
• Cover and refrigerate for atleast 4 hours before serving.