ears of corn, roasted
15-ounce can of chickpeas (drained and rinsed)
red wine vinegar
freshly ground black pepper
- See Roasted Corn With Parsley Butter recipe for instructions to roast corn.
- 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.