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Grilled Zucchini And Corn Salad With Sun-dried Tomato Dressing & Roasted Chickpeas

Turn you BBQ on to medium heat. Turn oven onto 450 degrees F. Whilst the BBQ and oven are heating up: Soak sun-dried tomatoes in hot water (as listed in recipe) for 10 minutes; Soak corn (in husk) in water (unlisted in ingredient list) for 5 minutes; Slice zucchini thinly lengthwise, brush lightly with avocado or olive oil, and sprinkle with salt and pepper; and, Prep chickpeas by thoroughly rinsi. . .

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Servings: 6

Prep Time: 00:10

Cook Time: 00:20

VEGGIES

5 - 6 ears corn, in husk

2 - 3 medium zucchini

1 tbsp avocado or olive oil

sea salt and black pepper

DRESSING

1/2 cup packed sun-dried tomatoes, dry

1 cup hot water

3 tbsp lemon juice

1 cup tightly packed fresh basil

4 cloves garlic, smashed (~2 tbsp)

1/3 cup olive oil

2 tsp maple syrup

sea salt + black pepper, to taste

ROASTED CHICKPEAS

1 15 oz can of chickpeas

1 tbsp olive or avocado oil

ground cumin

dried oregano

smoked paprika

TO DRESS

lime juice, to taste

extra basil

Preparation

1Turn you BBQ on to medium heat.

2Turn oven onto 450 degrees F.

3Whilst the BBQ and oven are heating up:

4Soak sun-dried tomatoes in hot water (as listed in recipe) for 10 minutes;

5Soak corn (in husk) in water (unlisted in ingredient list) for 5 minutes;

6Slice zucchini thinly lengthwise, brush lightly with avocado or olive oil, and sprinkle with salt and pepper; and,

7Prep chickpeas by thoroughly rinsing and draining. Add to a medium mixing bowl with all the other chickpea ingredients. Toss to combine. Spread on a baking sheet.

8Once your oven is ready, place baking sheet on middle rack, and roast chickpeas for 35-40 minutes, until browned and crispy. Set aside.

9Once your BBQ is hot, add corn (still in husk) and cover. Cook for ~8-10 minutes, rotating to cook all sides, until all sides are lightly browned. Remove from BBQ and cool enough to remove husk. Place back onto BBQ, husked, until golden on all sides, another ~8 minutes.

10When the husked corn has been on for about ~5 minutes (nearing golden), add zucchini to the BBQ and BBQ on each side for about ~2-4 minutes. You want grill marks, but you don't want the zucchini to get limp. Remove from BBQ and set aside.

11In the meantime, prepare your dressing by adding all ingredients (sun-dried tomatoes, hot water, lemon juice, basil, garlic, olive oil, maple syrup, salt, and pepper) to a blender and blend on high until creamy and smooth. If too thick, add more water to thin until pourable. Taste and adjust flavor as needed.

12Cut corn off cob and slice zucchini. Place in a serving bowl. Add roasted chickpeas, if desired. Drizzle with fresh lime juice and desired amount of dressing, and garnish with fresh basil.

Additional Notes

To increase the serving size of this salad, top it on a bed of mixed greens, or your favourite lettuce/greenery.

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