Here at the home Roost, we’re always looking for ideas for simple plant-based meals. I’ve been a vegetarian for about 15 years, and my wife is mostly vegetarian too. I was vegan for about 4 years, but have added back in eggs (I needed an excuse to keep some pet chickens!), as well as limited amounts of dairy. I am so thankful for my experience being vegan, though, because I feel like it taught me to cook with and appreciate fresh vegetables. I feel so much healthier and better nourished in these past few recent years of healthier, plant-based eating. And yet, so many vegan recipes are so time consuming and have ingredient lists three pages long. With our busy lifestyle, we just don’t have time for that kind of meal preparation on a daily basis. This corn and chickpea salad paired with some fresh bread and watermelon made such a good, light, and easy summer meal. IMO, the best recipes are ones that don’t exhaust you too much to actually enjoy eating them! And the leftovers save well for a couple of days.
Corn, Chickpea and Cucumber Salad
Ingredients (Serves 4 to 6):
5 ears corn
1 large cucumber
1 can chickpeas
1/4 cup chopped fresh basil
2 T vegan pesto-flavored mayo (or substitute regular mayo)
A few chopped chives or scallions, optional
Salt and pepper to taste
Boil some water in a large pot while shucking your corn and chopping your cucumber and basil. Rinse the chickpeas and put them in a medium sized bowl. Mash them up a little bit with a pastry knife or the back of a fork. Once your water is boiling, put in the corn cobs. As soon as the water returns to a boil, turn the heat off, put a lid on the pot, and let the corn sit in the hot water for five minutes. Remove corn from water with tongs and cut the kernels off the cobs. Add the corn to the bowl with chickpeas, cucumber, basil, and mayo. Add salt and pepper to taste. Sprinkle with chives or scallions if desired. Serve with some good bread and seasonal fruit.
Note: Feel free to add any veggies you may have in your garden or have on hand. I think this salad would be great with cherry tomatoes, asparagus, or fresh greens.