Join our community of Solution Seekers!

Chickpea and Roasted-Corn Salad

Place setting
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2003

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 .

Quick Tip

Cans of beans with can opener
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.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.