SALADS

Mediterranean Corn Chickpea and Cucumber Quinoa Salad

Mediterranean Corn and Chickpea and Cucumber Quinoa Salad
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Mediterranean Corn and Chickpea and Cucumber Quinoa Salad

Course: SALADSDifficulty: Easy
Servings

2-3

servings
Prep time

25

minutes
Cooking time

10

minutes

Ingredients

  • 2 cups cooked quinoa, cold

  • 1 1/2 cups diced cucumber, from one large cucumber

  • 1 can chickpeas, drained and rinsed

  • 2 ears corn, shucked and clean 

  • 1 cup flat leaf parsley

  • 1/2 cup fresh mint

  • 1 scallion

  • 1/2 cup feta crumbled

  • 1/3 cup Marcona almonds

  • Kosher salt

  • freshly cracked black pepper

  • Dressing

  • 1 tbsp honey

  • 3 tbsp white balsamic or champagne vinegar

  • 2 tsp dijon vinegar

  • 6 tbsp extra virgin olive oil

  • 1 garlic clove, grated using a microplane grater, or minced (optional)

  • Kosher salt

  • black pepper

Directions

  • In a small bowl, whisk together the honey, mustard, and vinegar. While whisking, drizzle in the olive oil. Add the garlic clove, if using. Season dressing with Kosher salt and black pepper. Set aside.
  • Bring 4 quarts of water and 2 tbsp Kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so bowl is 2/3 full. Add corn to boiling water and cook for 2 minutes. Remove corn with tongs or strainer and plunge immediately into ice bath. Towel dry corn, cut kernels off cob, and place kernels in a large bowl.  Add the diced cucumber. Coarsely chop the parsley and mint and add to the bowl.  Slice the scallion and add to bowl. Add the crumbled feta to the bowl. Coarsely chop the Marcona almonds and add to bowl. Add the quinoa and chickpeas to the bowl and toss all the ingredients.  Add 1/2 cup of dressing to bowl and toss gently. Season salad to taste with Kosher salt and black pepper, adding more dressing if desired. 

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