Peppery Charred Corn Salad

with Crispy Chickpeas, Hazelnuts and Arugula

25 min

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Contains: Milk, Sulphites, and Tree Nuts.

May Contain: Egg, Mustard, Peanuts, Seafood, Sesame, Soy, Wheat, and Gluten.

What We'll Send

Mint
Italian Parsley
Canned Chickpeas
Grape Tomatoes
Liquid Honey
Garlic
Sherry Vinegar
Red Pepper Flakes
Feta
Arugula
Hazelnuts, Whole Blanched
Red Onion Diced 1/4"
Frozen Corn Niblets
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 784
Fat 50g
Protein 23g
Carbohydrates 80g

Cooking Directions

1

Prepare Chickpeas

Turn oven on to 425°F. Place rack in the highest position. Line a baking sheet with foil. Rinse and drain chickpeas in a fine mesh sieve. Pat dry on paper towel. In a large mixing bowl, mix chickpeas with 1 tbsp. (2 tbsp. for 4 servings) olive oil, and salt and pepper to taste. 

2

Roast Chickpeas

Spread chickpeas evenly on baking sheet. Put baking sheet in oven immediately. Set a timer for 15 minutes. When timer goes off, toss chickpeas. Turn broiler to 500°F. Roast for 2 more minutes or until golden.

3

Prepare Ingredients

Meanwhile, wash mint, parsley, arugula, and tomatoes. Pick and chop herb leaves. Cut tomatoes in half. Coarsely chop hazelnuts.

4

Toast Hazelnuts 

Add hazelnuts to a large skillet over medium heat. Toast hazelnuts for about 5 minutes, or until golden and fragrant. 

5

Prepare Dressing

Wipe mixing bowl with paper towel. Whisk honey and sherry vinegar to taste until honey dissolves. Season with salt. Whisk in 2 tbsp. (4 tbsp. for 4 servings) olive oil. Mix in red onion and tomatoes.

6

Char Corn

Heat same large skillet over high. Add 1 tbsp. (2 tbsp. for 4 servings) olive oil. When hot, add corn. Cook for 2-3 minutes, tossing when pieces start to char on the bottom. Season to taste with salt. Turn off heat. Stir in garlic and red pepper flakes to taste.

7

Assemble + Serve

Add herbs, arugula, and charred corn to prepared dressing in mixing bowl. Mix together. Season to taste with salt. Divide salad into large serving bowls. Top with crispy chickpeas. Crumble feta and sprinkle hazelnuts on top. Enjoy!

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