Chickpea and Roasted-Corn Salad
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
Nutritional Information
- Per Serving
- Calories 200
- Calcium 29mg
- Carbohydrate 28g
- Cholesterol 0mg
- Fat 8g
- Fiber 5g
- Iron 1mg
- Protein 6mg
- Sat Fat 1g
- Sodium 549mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Beans made from scratch have better flavor, but the cooking can take hours. Canned beans are a solid alternative, if you rinse
and drain them well.
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