Confetti Salad with Cider Vinaigrette

  • 1 ½ cups chickpeas; soaked
  • 2 tbsp. cumin seeds
  • 1 tbsp. fennel seeds
  • 1 lb. corn kernels
  • 2 roasted red peppers; small dice
  • 2 cups artichoke hearts; sliced
  • 1 medium red onion; small dice
  • ½ cup vegetable oil
  • 3 tbsp. cider vinegar
  • Juice of 1 lemon
  • ½ bunch basil; washed, dried, and thinly sliced
  • ½ bunch cilantro; washed, dried, and chopped
  • ½ bunch parsley; washed, dried, and chopped
  • 2 tbsp. salt
  • 1 tbsp. freshly ground black pepper

In a medium stockpot, place chickpeas and enough water to cover by a few inches. Boil until tender, drain, and set aside to cool. In a small dry sauté pan, toast cumin and fennel seeds until lightly browned and very aromatic. Be sure to lightly toss the pan frequently to prevent burning. Combine vinegar, lemon, herbs, salt, and pepper in a large mixing bowl. Whisk in oil slowly to emulsify. Toss vegetables in dressing and taste. Adjust seasoning if needed.