Chickpea and Roasted-Corn Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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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