Chickpea Summer Salad

Update 06/18/14: The images to this post were accidentally deleted a long time ago, but the recipe is still the same and just as delicious. Soon I will be retaking photos and updating this post. Until then, please continue enjoying!

This gave me some inspiration for one of our meals this week. We were all the better for eating it! It’s light, summery and full of protein. Best of all, it took less than 10 minutes to throw together. That’s what I call AWESOME.

p.s. Does anyone else have really amazing fresh (and cheap) sweet corn right now? Oh my. It has been divine!
p.p.s. I am still having an affair with cilantro. I won’t let it go. Ever.

Chickpea Summer Salad

  • Servings: 4
  • Difficulty: Easy
  • Print

1 can chickpeas, drained and rinsed
1 ear fresh sweet corn
1 jalapeño, seeded
10-15 grape tomatoes
1 small yellow onion
1 tsp kosher salt
1 tbsp fresh lime juice
1/2 cup fresh cilantro

In a medium bowl, pour in rinsed chickpeas and sprinkle with salt. Toss together and set aside. Cut jalapeño in half lengthwise and take out seeds. Leave a few if you want some heat. Dice jalapeño and onion. Cut kernels off corn cob. Quarter the grape tomatoes. You can substitute with red bell pepper if you don’t like tomatoes. Just use about 1/2 a bell pepper. Add everything to the bowl with the chickpeas. Stir together. Juice about 1/2 lime and snip about 1/2 cup fresh cilantro. Mix well until combined. Store in refrigerator up to 5 days.


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