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Fresh salads are the ideal summer dish. They make the most of seasonal produce and complete any meal. So, to conclude our month tomato recipes, we’re sharing a salad from Liren of Kitchen Confidante. It’s made with chickpeas, sweet corn and juicy nectarines. Here’s how it’s done…
Tomato, Corn And Chickpea Salad
By Liren Baker of Kitchen Confidante
Chickpea salads are a staple at the dinner table. This one uses cherry tomatoes, summer corn and one of my favorite (and woefully underutilized) fruits: nectarines. It’s tossed with chunks of feta cheese and a vibrant vinaigrette, and pairs with everything from grilled chicken to pork chops to skewers of shrimp. I always make extra because leftovers keep nicely — and make the perfect summer lunch.
Recipe: Tomato, Corn And Chickpea Salad
Serves 4 as a side; or 2 as a meal
You’ll need:
1 15 oz can of chickpeas
2 cups cooked corn kernels
1 1/2 cups halved cherry tomatoes
1 1/2 cups sliced nectarines
1 jalapeño, seeds and pits removed, finely diced
1/2 cup cilantro, minced
2 garlic cloves, mashed
1 tsp salt
2 tbsp freshly squeezed lemon juice
1 tsp Dijon mustard
2 tsp rice vinegar
3 tbsp extra virgin olive oil
Freshly ground black pepper
6 oz feta cheese, cut in 1/2 inch cubes
Rinse and drain chickpeas. In a medium bowl, combine the chickpeas, corn, tomatoes, nectarines, jalapeño and cilantro.
In a small bowl, mash together the garlic and salt.
Whisk in the lemon juice, mustard, vinegar and olive oil. Season to taste with pepper.
Toss the dressing into the chickpeas and vegetables. Let it sit for at least an hour in the refrigerator. Before serving, stir in feta cheese.
Thank you so much, Liren!
P.S. More recipes, including grilled corn salad and easy couscous salad.
(Recipe and photos by Liren Baker. Thanks to Stella Blackmon for helping with this series.)
