Roasted Corn and Chickpea Salad

I love summer salads and look for unique and healthy recipes that will complement any main dish. Roasted Corn and Chickpea Salad is easy to make and highlights summer's delicious flavors.This colorful and fresh gluten-free salad with its sublime textures and delectable flavors will become a staple for your summer meals.

                                             Roasted Corn and Chickpea Salad

                                                              adapted from

                                                 THE CHOPPED COOKBOOK

                                                               foodnetwork

Ingredients

1 15-ounce can chickpeas, drained and rinsed

3 cups fresh corn

1/4 cup plus 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 bunch sliced scallions, white and green parts

1 cup halved grape tomatoes

Directions

Combine the chickpeas with the corn. Toss with 1 tablespoon extra-virgin olive oil, coriander, and salt, and a couple turns of freshly ground black pepper. Roast at 400 degrees F in a sheet pan until lightly browned, about 30 minutes. Whisk the Dijon mustard with the cider vinegar. Slowly drizzle in the 1/4 cup extra-virgin olive oil. Toss the corn and chickpeas in the dressing with the scallions and halved grape tomatoes.

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