- 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
- 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.