Chickpea and Roasted-Corn Salad

recipe

Yield:

Makes 4 servings

Recipe from

Real Simple

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.

Kay Chun,

Real Simple

August 2003
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