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Corn, avocado and chickpea salad

Corn, avocado and chickpea salad

A bowl of corn salad featuring arugula and avocado

6 serves

20 m

4 m

Ingredients

  • 4 corn cobs, husk and silk removed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon caster sugar
  • Freshly ground black pepper, to season
  • 1 large ripe avocado, peeled and chopped
  • 400 g can no added salt chick peas, rinsed and drained
  • 100 g baby rocket leaves

Method

Step 1

Wash corn cobs under cold water. Place in a large shallow microwave-safe dish in a single layer. Cover with damp paper towel. Microwave on high for 4 minutes. Remove and cool 5 minutes.

Step 2

Meanwhile, to make dressing, whisk the oil, vinegar, sugar and pepper together in a medium-sized bowl. Cut kernels from the warm corn cobs. Add to dressing. Stir to coat. Set aside for 5 minutes.

Step 3

Add the avocado, chickpeas and rocket. Toss gently to coat.

Tips

  • It is important to unwrap the corn as soon as possible once cooked, as this prevents the corn from overcooking.

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