Name: Corn and golden Chickpea salad with lime creamy dressing
Prep time: 20 min
Cook time: 5 min
Ingredients: medium corn cobs (husks removed); 400 g yellow or multi coloured cherry tomatoes (cut in half); 1 lime (juiced); Sea salt; 3 cups cooked chickpeas (or 2 x 400g cans drained and rinsed); 1 teaspoon of smoked paprika; 1 cup walnuts; 2 tablespoons of honey; 40 ml extra virgin olive oil (plus extra, if required); ½ cup dill (finely chopped); Sea salt; Freshly ground black pepper; 1 lime (juiced); 1/2 cup full fat plain yoghurt; 100 g creamy feta; ½ teaspoon sea salt; Freshly ground black pepper

Corn and Golden Chickpea salad with lime creamy dressing

Nellie Kerrison

January 25, 2024

Gluten Free, Recipes, Main Dishes, Quick Dinners, Vegetarian, Salads and Vegetables

Corn and golden chickpea salad, Corn and Golden Chickpea salad with lime creamy dressing

This corn and golden chickpea salad has gone straight to the top of the salad charts over here. It is a must-try.

This is a rather heavenly recipe for corn and golden chickpea salad with lime and creamy dressing. I shared in advance with our precious cooking club members. They received a whole month’s worth of salad recipes in January, and this is one of them. This salad is certainly one of my family’s new favourites. The dressing makes it all come together. It is a treat.

Corn and Golden Chickpea salad with lime creamy dressing

6 medium corn cobs, husks removed
400g yellow or multi coloured cherry tomatoes, cut in half
1 lime, juiced
Sea salt
3 cups cooked chickpeas (or 2 x 400g cans drained and rinsed)
1 teaspoon of smoked paprika
1 cup walnuts
2 tablespoons of honey
40 ml extra virgin olive oil, plus extra, if required
½ cup dill, finely chopped
Sea salt
Freshly ground black pepper

For the Lime Dressing

1 lime, juiced
1/2 cup full fat plain yoghurt
100g creamy feta
½ teaspoon sea salt
Freshly ground black pepper

Bring a large pot of lightly salted water to a boil. Add in the corn cobs and cook for 4 minutes until bright yellow. Remove carefully with a slotted spoon or with tongs. Run the corn under cold water to stop the corn from continuing to cook.

Once cool enough to handle, slice the kernels off with a sharp knife. Place the corn kernels in a bowl with the tomatoes, lime juice and a good pinch of sea salt. Toss and set aside to develop flavour.

Heat a large frying pan over medium-high heat. Add the oil. Add the chickpeas & paprika to the pan and cook, tossing for 5 minutes until they are mostly golden and crispy. Add the walnuts & honey & continue cooking until the walnuts and chickpeas are toasted. Add more olive oil, if needed during this cooking. Turn the heat off and add a good pinch of sea salt and combine.

To make the Lime Cream, add all ingredients to a bowl and whip to combine until smooth.

Place the corn and tomatoes on a good looking platter and combine with the dill. Top with the chickpeas and walnuts and dollop with the lime cream.

This recipe is one of our family favourites, and it is such a pleasure to share it with you here.

Nellie

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Corn and Golden Chickpea salad with lime creamy dressing

Corn and golden Chickpea salad with lime creamy dressing

This is a flavour packed and a super nutritious salad. It went straight to the top of the salad charts in our home this month.

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Course: Salad, Lunch, Dinner

Diet: Gluten Free, Vegetarian

Prep Time: 20

Cook Time: 5

Servings:

Calories: 353kcal

Author: Nellie Kerrison | Relish Mama

Cost: $20

Equipment

1 Saucepan
1 Salad bowl

Ingredients

medium corn cobs husks removed
400 g yellow or multi coloured cherry tomatoes cut in half
1 lime juiced
Sea salt
3 cups cooked chickpeas or 2 x 400g cans drained and rinsed
1 teaspoon of smoked paprika
1 cup walnuts
2 tablespoons of honey
40 ml extra virgin olive oil plus extra, if required
½ cup dill finely chopped
Sea salt
Freshly ground black pepper

For the Lime Dressing

1 lime juiced
1/2 cup full fat plain yoghurt
100 g creamy feta
½ teaspoon sea salt
Freshly ground black pepper

Instructions

Bring a large pot of lightly salted water to a boil. Add in the corn cobs and cook for 4 minutes until bright yellow. Remove carefully with a slotted spoon or with tongs. Run the corn under cold water to stop the corn from continuing to cook.
Once cool enough to handle, slice the kernels off with a sharp knife. Place the corn kernels in a bowl with the tomatoes, lime juice and a good pinch of sea salt. Toss and set aside to develop flavour.
Heat a large frying pan over medium-high heat. Add the oil. Add the chickpeas & paprika to the pan and cook, tossing for 5 minutes until they are mostly golden and crispy. Add the walnuts & honey & continue cooking until the walnuts and chickpeas are toasted. Add more olive oil, if needed during this cooking. Turn the heat off and add a good pinch of sea salt and combine.
To make the Lime Cream, add all ingredients to a bowl and whip to combine until smooth.
Place the corn and tomatoes on a good looking platter and combine with the dill. Top with the chickpeas and walnuts and dollop with the lime cream.

Notes

The corn and chickpeas could be cooked in advance. The dressing can also be made in advance. This means this salad can be assembled & ready to enjoy in no time at all.