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Chickpea and Roasted-Corn Salad

Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.