Wednesday, July 9, 2014

Chickpea Corn Tomato Salad

Fresh Salad for Summer Lunches 
Chickpea-Corn-Tomato Salad

1. In a large bowl combine:

  • 2 cans (drained and rinsed) chickpeas
  • corn cut from 2 ears of corn (recommend grilling it)
  • 1 pint cherry tomatoes (washed and quartered)
  • fresh chopped basil (about 3 T)
  • snipped chives (about 2T)
  • salt and pepper to taste

2.  Then, in a small saucepan mix:
  • 3 T olive oil
  • 2 T rice wine vinegar
  • 1-2 T honey
  • 3 garlic cloves (minced)
  • the juice from one lime
Heat over low heat until the garlic starts to sizzle.

3. Pour the sauce over the chickpea mixture and toss to coat.

4. Refrigerate for at least 30 minutes (if you can wait!) and then enjoy as a summer lunch or dinner side.

(Source:  I found this recipe just the other day while flipping through FlipBook.  Original link here.Thank you for sharing!)

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