Chickpea & Corn Salad with Garlic Dressing


  • Head of garlic
  • 2 tbsp red wine vinegar
  • ¼ cup olive oil
  • ¼ teaspoon salt
  • 1½ teaspoon dijon mustard
  • 2 corn, peeled and desilked
  • 1 capsicum, seeded and finely diced
  • ¼ red onion, finely diced
  • 100g chickpeas, soaked overnight and cooked
  • Freshly cracked pepper


Cut the top 1cm of the garlic head off and place in a square piece of foil. Drizzle in olive oil, wrap it up, and cook at 180C for 45 minutes. Allow to cool. Lightly steam the corn, then cut off the kernals and place in a large bowl together with the capsicum, onion and chickpeas. Make the dressing by blending the roasted garlic cloves, red wine vinegar, olive oil, salt, and mustard, until smooth. Pour the dressing into the bowl with the vegetables and chickpeas, and mix well. Season with freshly cracked pepper and serve.

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