ChezCindy: Summer Corn Cauliflower & Chickpea Salad

 

Inspiration for this salad came from thoughts of Mexican Street Corn.  Which would have been fabulous as a salad, but I took this salad in a different direction to the Mediterranean.  I used Greek yogurt in the salad dressing, chickpeas, feta cheese with fresh mint and parsley, which all compliment the sweet summer corn and cauliflower.   

The salad is wonderful for sharing and can be made ahead of time as it holds up well fully tossed with the salad dressing.  It may even get better after sitting for 20-30 minutes as the ingredients marinate in the dressing bringing out the best of each. 

Summer Corn Cauliflower Salad with Fresh Herbs

1/2 of a large cauliflower head

1 15-ounce can chickpeas, drained

3 large ears corn, cut from the cobs

1/2 red bell pepper, cut into 1/4-inch pieces

3 tablespoons chopped fresh parsley

3 tablespoons chopped fresh mint

1 teaspoon kosher salt

1/4 teaspoon black pepper

3 tablespoons crumbled feta cheese

1 head bibb lettuce

Creamy Yogurt Salad Dressing (recipe follows)

Cut the cauliflower into large pieces, placing each into the bowl of a food processor fitted with the steel blade.  Pulse until chopped into small bits.  You should have about 4 cups for the recipe.  Transfer the chopped cauliflower into a large bowl.

Add the drained chickpeas to the bowl with the cauliflower.  Add in the fresh cut corn as cut from the cobs, chopped red bell pepper, chopped parsley and mint.  Sprinkle on the salt and pepper.  Using a large spoon, gently stir to combine.  

Pour 6-8 tablespoons of the Creamy Yogurt Dressing over the salad, tossing to combine.  To serve, place individual leaves of the bibb lettuce onto a platter, spooning the dressed salad into each lettuce leaf, piling the remaining salad into the center.  Crumble the feta cheese over the salad.  Garnish with additional herbs, and a drizzle of additional salad dressing.  

Creamy Yogurt Dressing

1 tablespoon Dijon mustard

1 tablespoon honey

1 teaspoon kosher salt

pinch of fresh ground pepper

2 tablespoons apple cider vinegar

6 tablespoons olive oil

2 tablespoons plain full fat Greek yogurt

In a small bowl, add the Dijon mustard, honey, salt and pepper; whisk to combine.  Add the vinegar; whisk to combine.  Slowly drizzle in the oil, whisking vigorously while doing so.  Whisk in the yogurt.