This Chickpea and Corn Salad features the freshness and zing that comes with Thai flavours while resh corn adds juicy bursts of sweetness.
This salad is a meal on its own partners well with all meats, poultry and seafood. It travels well which makes a great salad to take on your next picnic.
Thai Chickpea and Corn Salad
For the salad…
- 400 grams chickpeas (1 can)
- 3 corn cobs
- 2 medium carrots
- 1 red banana capsicum (pepper)
- 1 white onion (small)
- 1 cup coriander (cilantro) leaves
- ½ cup coconut flakes (toasted)
For the vinaigrette…
- 1 tbsp lime zest (approximately 2 limes)
- 1 tbsps ginger (grated)
- 2 kaffir limes (chiffonade 1)
- ⅓ cup coconut oil
- 2 tbsps olive oil
- ¼ cup lime juice (approximately 2 limes)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- ½ tsp chilli flakes
For the garnish…
- 2 tbsps coconut flakes
- Slices of lime
Start with the vinaigrette…
- For this salad, you really need to start with the vinaigrette in order for the flavours to develop which makes for a much tastier salad.
- Add all your dressing ingredients to a glass jar and shake until emulsified. 2
Prepare your vegetables and chickpeas…
- Remove the husks and silks from your corn then rinse well under cold running water. Place in a large saucepan, cover with water and boil until tender (approximately 10 minutes). Allow the corn to cool.
- Rinse your can of chickpeas in a colander under cold running water, pat dry and add to a large mixing bowl.
- Wash, peel and trim your carrots and chop into small dice. Transfer to your bowl.
- Wash your capsicum remove the core and seeds and chop into small dice. Transfer to your bowl.
- Remove the papery skin from your onion, trim the ends and chop into small dice. Transfer to your bowl.
- Cut the kernels from the cob by placing a small bowl upside-down inside a large bowl. Then stand the corn, stalk-side down, on top of the smaller bowl, and use a sharp knife to slice down along the cob. They will now fall into the bowl and not all over the place (refer to the video). Transfer to your bowl.
Putting it all together….
- Pour your vinaigrette over your salad, season with salt and pepper, toss until the vegetables and the chickpeas are well coated. Taste and adjust seasonings according to your taste.
- Arrange in a salad bowl, garnish with extra coconut flakes and slices of lime and serve immediately.
- Chiffonade is a slicing technique where leafy green vegetables and herbs such as spinach, basil, sorrel, etc. are cut into long, thin strips. To do this stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons.
- Coconut oil becomes hard like butter when cold, if you find this happens with your dressing just pop it into a pan of boiling water until it liquefies again.
This video is courtesy of Food and Wine.