Roasted Corn, Chickpea and Quinoa Salad with Lime Vinaigrette

Table of Contents

• Why You’ll Love This Recipe
• The Ingredients
• How To Make This Roasted Corn Chickpea Quinoa Salad
• More Roasted Corn Recipes
• Roasted Corn Chickpea Quinoa Salad Recipe

Why You’ll Love This Recipe

Roasted chickpeas and corn add a satisfying crunch, and dried spices bring warmth and depth. Using pantry seasonings is an easy way to give roasted vegetables a lot of personality without fuss.

Quinoa-based grain salads are filling and versatile. Quinoa keeps this salad substantial so it can be served on its own for lunch or paired with a main for dinner. Its tender-yet-chewy texture complements the crisp roasted corn and chickpeas.

This salad holds up well as a make-ahead option. Because the quinoa and roasted vegetables form the base, leftovers taste great the next day. Store components separately when possible to keep the greens bright and the textures distinct.

The Ingredients

Here’s what you need and why each ingredient works in the salad:

• Corn: Fresh corn cut from 4 ears yields about 4 cups of kernels. Fresh gives the best texture and sweetness, but canned or frozen corn can be used in a pinch—adjust roasting time if using frozen.
• Chickpeas: Rinse and drain canned chickpeas, pat them dry and remove any loose skins for a crisper roast. Roasted chickpeas provide a nutty, crunchy counterpoint to the tender quinoa.
• Quinoa: Rinsed quinoa cooks quickly and keeps the dish gluten-free. If you prefer a heartier grain, farro or barley can be substituted, though cooking times will change.
• Dried seasonings: A simple blend of cumin and smoked paprika with kosher salt and black pepper makes the corn and chickpeas savory and slightly smoky.
• Feta: Crumbled feta adds a creamy, salty tang. If you prefer, goat cheese or a crumbly sheep’s cheese would also be delicious.
• Baby arugula: Peppery arugula brightens the salad and contrasts the sweet corn. Baby spinach or mixed greens can be used if you want something milder.
• Scallions and parsley: Scallions bring a mild onion flavor while fresh parsley adds a clean herbal note that lifts the dish.
• Lemon vinaigrette: A dressing of lemon juice, minced garlic, whole grain mustard, olive oil, salt and pepper ties everything together with bright acidity and a touch of creaminess.

How To Make This Roasted Corn Chickpea Quinoa Salad

Preheat the oven to 400°F (about 200°C).

1. Season the corn and chickpeas. In a large bowl, whisk together olive oil with cumin, smoked paprika, kosher salt and black pepper. Add the corn kernels and drained chickpeas, tossing to coat evenly. Spread them across a rimmed sheet pan in a single layer so they roast rather than steam.

2. Roast until golden. Roast for about 25–30 minutes, stirring once halfway through, until the edges start to brown and the chickpeas develop a bit of crispness.

3. Cook the quinoa. While the vegetables roast, combine rinsed quinoa and water in a small saucepan. Bring to a boil, reduce to a simmer, cover and cook 10–12 minutes until the liquid is absorbed and the grains are tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

4. Make the vinaigrette. Whisk minced garlic, whole grain mustard, lemon juice, olive oil, salt and pepper together until emulsified. Taste and adjust acidity or salt as needed.

5. Assemble the salad. In a large bowl combine the cooked quinoa, roasted corn and chickpeas, baby arugula, crumbled feta, sliced scallions and chopped parsley. Drizzle with the lemon vinaigrette and toss gently to combine. Adjust seasoning and serve warm, at room temperature, or chilled.

6. Make-ahead and storage tips. The vinaigrette can be made up to two days in advance and kept chilled. Store extra salad components separately in airtight containers for up to four days; add fresh arugula just before serving to maintain texture.

Roasted Corn Chickpea Quinoa Salad

This quinoa salad features seasoned roasted corn and chickpeas, baby arugula, crumbled feta, scallions and fresh parsley, all tossed in a lemon vinaigrette.

Ingredients

For corn and chickpeas

• 3 tablespoons olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ears corn, kernels sliced off (about 4 cups)
• 1 (15 ounce) can chickpeas, drained and rinsed

For quinoa

• 1/2 cup quinoa, rinsed
• 1 cup water

For vinaigrette

• 1 garlic clove, minced
• 1 tablespoon whole grain mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Juice of 1 lemon
• 3 tablespoons olive oil

For salad

• 2 cups baby arugula
• 1/4 cup crumbled feta
• 2 scallions, thinly sliced
• 1 tablespoon chopped parsley

Instructions

1. Preheat the oven to 400°F.
2. Whisk the olive oil with cumin, smoked paprika, salt and pepper. Toss with the corn and chickpeas and spread on a sheet pan.
3. Roast until lightly browned and crisp at the edges, about 25–30 minutes, stirring halfway through.
4. While they roast, cook the quinoa with water: bring to a boil, cover, reduce heat and simmer 10–12 minutes. Remove from heat and let stand, covered, 5 minutes; fluff with a fork.
5. Whisk the garlic, mustard, lemon juice, salt, pepper and olive oil to make the dressing.
6. Toss the quinoa, roasted corn and chickpeas, arugula, feta, scallions and parsley with the dressing. Serve warm or chilled.

Notes

The vinaigrette can be made up to two days ahead; refrigerate and bring to room temperature before using. Store leftover salad and dressing separately in airtight containers for up to four days. If you plan to keep leftovers, add fresh arugula when serving to maintain a bright texture.