Charred Chickpea and Corn Salad

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Canola oil

  2 tbsp or 28g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ¾ cup or 123g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  8 oz or 227g

• Red bell pepper

  Sweet, raw

  ¾ cup, chopped or 112g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Parsley

  Raw

  ½ cup or 30g

• Canola oil

  ¼ cup or 55g

• Lime juice

  Raw

  2 tbsp or 30g

• Balsamic vinegar

  2 tbsp or 32g

• Honey

  2 tsp or 14g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

Directions

1. Prepare the quinoa according to the package instructions.
2. Heat 2 tbsp of canola oil in a heavy skillet over medium-high heat. Add the corn and well-drained chickpeas, cooking for about 5 minutes while stirring often, until golden and starting to brown.
3. Transfer the mixture to a bowl and add the quinoa, red bell pepper, green onions, avocado, and parsley.
4. In a small bowl or jar, combine 1/4 cup canola oil, lime juice, balsamic vinegar, honey, and ground cumin. Shake or whisk to blend. Drizzle over the salad and toss gently to coat. Serve warm or refrigerate and serve cold.

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