This grilled corn and chickpea salad is so easy and delicious. You’ll wish you had made a double batch! It has basil, parsley and tomatoes in it. I also added in mild goat feta too, but if you want to keep it vegan simply omit it. Grain-free and naturally gluten-free.
There are only three weeks until school starts here and it feels a little bitter sweet, I have to say. We have had such a lovely summer here at the lake, and had so much fun, but I am actually secretly looking forward to getting back into the swing of things this fall.
Part of the reason that I am looking forward to school starting is that the girls have been fighting like mad. It may be wishful thinking but I am hoping that school starting back will help dampen that down for a bit. It is hard to not let it get to me or feel responsible for it. I have to get it out of my head that I can control it. It is so frustrating. My husband and I listened to the Duct Tape Parenting audio book this summer. It made a ton of sense, and we have started implementing the strategies in the book. Things are still crazy around here but at least there is maybe a direction that we’re heading now. The hardest part is staying consistent.
In addition to school starting there is a lot going on this fall that I am really excited for. One of which is my 40th birthday present from Jase. There’s grand gestures and then there are GRAND gestures. And then there are two tickets to Paris GRAND gestures! I mean WOW! What a guy!
I am triple excited to go to Paris. Actually that doesn’t even cover it. I have never been to Paris, and I cannot wait. I plan to bring an empty suitcase (to fill with all the fabulously-tasteful-because-they-are-French things I buy) and my camera. And that’s it. I have been scouring for any and all tips on where to go, shop and eat. So if any of you have great food recommendations we need to make the most of our time. We’ll only be there for a short stay so I don’t want to miss out! Please leave any recommendations in the comments. Or you can email me links to places you’ve gone.
Not only will I be going to France in September, but generally this fall is going to be a big one. Also in September I will be going to Blog Brûlée to speak about food styling and photography. I am really looking forward to sharing with all of the attendees and learning from them too.
This fall I am also launching a new website. Say WHAT? I know it sounds crazy, but this one will be more for my freelance work. I have been working behind the scenes with Rita and Jamie and I can’t wait for you all to see it.
My cookbook launches on October 6th (which is my daughter’s birthday too.) Then I head out on book tour for the month. Don’t worry I will have all the details up here about where you can come see me right here soon.
So I’m busy, busy, busy as usual. But I am still cooking and shooting and making things with all of the local seasonal produce that abounds. Like this corn salad with chickpeas, tomatoes, herbs and feta. We devoured the whole bowl. My only regret was that I wished I had made a double batch so there would have been left-overs for lunch the next day. It was super easy to make so as not to cut into my crazy life. So I am sure, since you are surely busy busy busy too that you’ll appreciate that about it as well.
Make sure you leave me your recommendations for Paris. Or if you happen to have a magical cure for sibling rivalry.
A salad of grilled corn, cut off the cob and tossed with chickpeas, tomatoes, basil, parsley and feta (optional.) So fresh and summery and naturally gluten-free.
- 3 tablespoons extra-virgin olive oil, divided
- 3 ears of corn, shucked
- 2 tablespoons lemon juice
- ¾ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 14-ounce can chickpeas, drained
- 3 scallions, sliced
- 1 cup diced tomatoes
- ½ cup chopped basil
- ½ cup chopped parsley
- ½ cup crumbled feta or goat cheese, optional
- Preheat grill to medium-high heat. Brush 1 teaspoon oil over the corn and grill until charred all over, about 7 to 9 minutes. Cool and then cut kernels off the cob.
- Whisk the remaining 2 tablespoons plus 2 teaspoons oil, lemon juice salt and pepper in a large bowl. Stir in corn, chickpeas, tomatoes, basil and parsley. Stir in about half the feta, if using. Transfer to a serving dish and top with the remaining feta.
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