Roasted Corn & Chickpea Salad with Dijon "Honey" Mustard Dressing

Roasted corn & Chickpea Salad

with “Honey” mustard dressing

Serves: 2-3

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:

• 2x Corn

• 1/2 avocado

• 1 can of chickpeas

• Cherry tomato, sliced

• Cucumber, sliced

• Rocket, handful

• 1/2 red onion, diced

Spices for chickpeas:

• Chilli powder

• 2 tsp of maple syrup

• 1 tsp of cumin

• 1 tsp of cayenne pepper

• Salt and pepper, to taste
  

“Honey” Mustard Dressing:

• 1 tbsp of tahini

• 2 tbsp of whole grain mustard

• 1/2 lemon juice

• 1 tbsp of apple cider vinegar

• 2 tbsp of maple syrup

• Splash of water, if needed to thin out sauce

Optional Garnish:

• Lime wedges

• Chilli flakes
  

Directions:

1. Preheat the oven to 200 degrees C. Line two baking trays with parchment paper and set aside.

2. In a medium sized mixing bowl, add drained and rinsed chickpeas. (Don’t forget to pat dry the chickpeas after rinsing them). Add in chickpea spices and olive oil. Shake bowl until chickpeas are evenly coated. Transfer chickpeas to the baking tray, leave room on one side and place both pieces of corn next to the chickpeas.

3. Drizzle some olive oil on top of corn and and place in the oven. Roast the chickpeas for 20-30 minutes. Once you take the chickpeas out, flip the corn and roast for another 10 minutes.

4. While the chickpeas and corn are in the oven prepare your fresh veggies for the salad; chop/slice and set aside.

5. To a mixing bowl, add in all of the “honey mustard dressing” ingredients and mix together. Taste to adjust flavours (add in more maple syrup if you prefer a more sweet sauce, or more tahini for a thicker consistency)

6. Once the chickpeas and corn are done, cut the corn kettles off the stalk. Add all ingredients to a large bowl. Drizzle the dressing over and mix together until all ingredients are well coated.

7. Serve and enjoy with some lime wedges and chilli flakes.