Chickpea and Roasted-Corn Salad

Real Simple
Makes 4 servings


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2 roasted corn cobs
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


Using a serrated knife, cut the kernels off the 2 roasted corn cobs. In a bowl, combine the kernels with the can of chickpeas (drained and rinsed) olive oil, red wine vinegar, kosher salt, and freshly ground black pepper. Toss well.

Created date

October 2003

Nutritional Information

Calcium 29 mg
Calories 200
Caloriesfromfat 0 %
Carbohydrate 28 g
Cholesterol 0 mg
Fat 8 g
Fiber 5 g
Iron 1 mg
Protein 6 mg
Satfat 1 g
Sodium 549 mg