Corn, chickpea and bacon salad
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A filling salad made with chargrilled corn, bacon bites, nutty chickpeas and sweet balsamic dressing.
Ingredients
Corn
3 cob(s), large, cobs, husks removed
Shortcut bacon
125 g
Canned chickpeas, rinsed and drained
1 cup(s), (175g)
Baby spinach
120 g
Red onion
½ small, thinly sliced
Olive oil
1½ tbs
Balsamic vinegar
2 tbs
Whole grain mustard
1 tsp
Lemon juice
2 tsp
Honey
1 tsp
Oil spray
2 x 3 second spray(s)
Instructions
1
Heat an oil-sprayed chargrill or barbecue over medium heat. Spray corn with oil. Season with salt and freshly ground black pepper. Chargrill corn, turning occasionally, for 8–10 minutes or until slightly charred and tender. Cool for 5 minutes, then cut off kernels into a large bowl.
2
Chargrill bacon, turning occasionally, for 2 minutes or until bacon is crisp and bread is golden. Chop bacon coarsely.
3
Place chickpeas, spinach, onion and bacon in bowl with corn. Combine oil, vinegar, mustard, juice and honey in a small jug. Add dressing to salad and toss gently to combine. Serve salad with toasted Turkish bread.
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