Chickpea and Roasted-Corn Salad

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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 200 calories
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 549 mg
    • Protein 6 mg
    • Carbohydrate 28 g
    • Fiber 5 g
    • Iron 1 mg
    • Calcium 29 mg

Ingredients

  1. Check 2 ears of corn, roasted
  2. Check 15-ounce can of chickpeas (drained and rinsed)
  3. Check 2tablespoons olive oil
  4. Check 2teaspoons red wine vinegar
  5. Check 1/2teaspoon kosher salt
  6. Check 1/8teaspoon 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.