Baked Chickpea and Corn Salad

Ingredients:

• 3 cups corn kernels (about 4 ears)
• 1 can (425 g) canned chickpeas, rinsed
• 1 teaspoon coriander
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 cup grape tomatoes, halved
• 1 bunch green onions, thinly sliced

Preparation:

1. Preheat oven to 200°C.
2. Combine the corn and chickpeas in a medium bowl. Add the cilantro, 1 tablespoon olive oil, 1 teaspoon salt, and a couple of grinds of black pepper and mix well. Place on a rimmed baking sheet and bake until the corn and chickpeas are lightly browned, about 30 minutes.
3. Combine the vinegar and mustard in a bowl. Slowly whisk in the remaining 4 tablespoons of olive oil. Add the corn mixture, tomatoes, and green onions and toss to combine.