Chickpea and Roasted-Corn Salad

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Serves 4
preparation
10
minutes
cooking
10
minutes

Ingredients

2
ears of corn, roasted
15-ounce can of chickpeas (drained and rinsed)
2
tablespoons
olive oil
2
teaspoons
red wine vinegar
1/2
teaspoon
kosher salt
1/8
teaspoon
freshly ground black pepper

Directions

  1. See Roasted Corn With Parsley Butter recipe for instructions to roast corn.
  2. Using a serrated knife, cut the kernels off the 2 roasted corn cob. In a bowl, combine the kernels, chickpeas, olive oil, red wine vinegar, kosher salt, and black pepper. Toss well.

 

Kay Chun
July 2003

Nutritional Information

  • Per Serving
  • Calories 200
  • Calcium 29 mg
  • Carbohydrate 28 g
  • Cholesterol 0 mg
  • Fat 8 g
  • Fiber 5 g
  • Iron 1 mg
  • Protein 6 mg
  • Sat Fat 1 g
  • Sodium 549 mg
What does this mean? See Nutrition 101.

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