With a summery Spanish feel, this marinated salad of chickpeas, corn, and tomatoes is dressed with sherry vinegar and orange-scented oil. Serve with lamb chops, pork tenderloin, chicken legs, shrimp, lobster, salmon, or burgers of any flavor. Orange oil is available in specialty food shops. However, orange zest can be used as a substitute.
2 cups cooked chickpeas (or substitute a 19 ounce can, rinsed and well drained)
1 cup cooked corn kernels (1-2 ears)
2 medium tomatoes (about 1/2 pound), cored and diced
1/4 cup minced scallions, green and white parts
1-2 tablespoons Dijon mustard
2 tablespoons sherry vinegar
Freshly ground black pepper
6 tablespoons extra-virgin olive oil
1/2 teaspoon orange oil or 1 teaspoon freshly grated orange zest
1/4 cup chopped fresh parsley or snipped fresh chives
Place the chickpeas, corn, tomatoes, and scallions in a medium serving bowl. Toss to combine. In a small bowl, place 1 tablespoon mustard, vinegar, a pinch of sea salt, and some pepper. Whisk to combine. Slowly whisk in the olive oil and orange oil or orange zest. Add the parsley or chives. Taste for seasonings and correct, adding more mustard, salt and pepper if you like.
Pour the dressing over the salad and toss thoroughly. Marinate 1 to 2 hours in the refrigerator, toss and serve.
Recipe and Photograph Copyright Deirdre Davis 2016
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