Chickpea and Roasted-Corn Salad

Yield:

Makes 4 servings

Recipe from

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

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

Preparation

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.

Note:

Kay Chun,

August 2003