Chickpea and Roasted-Corn Salad

Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 29mg
  • Calories: 200
  • Calories from fat: 0%
  • Carbohydrate: 28g
  • Cholesterol: 0mg
  • Fat: 8g
  • Fiber: 5g
  • Iron: 1mg
  • Protein: 6mg
  • Saturated fat: 1g
  • Sodium: 549mg

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

  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.
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