Description
A refreshing salad with grilled corn, chickpeas, and fresh vegetables
Ingredients
Scale
- 1 (19 fluid ounce) can chickpeas (drained & rinsed)
- 1 handful little tomatoes (cut into halves)
- 3 cobs of corn (husked)
- 1 tablespoon red onion (chopped)
- 1 tablespoon cilantro (chopped)
- Juice of 1/2 lime
- 1 tablespoon olive oil
- Salt & pepper (to taste)
Instructions
- Prep the tomatoes, corn, onion, and cilantro.
- Preheat BBQ/grill to high heat. Rub the corn with olive oil.
- Reduce heat to medium-high, and grill the corn for about 12 minutes total, turning every few minutes (turn 4 times).
- Add the chickpeas, tomatoes, onion, cilantro, lime juice, olive oil, and salt & pepper to a salad bowl.
- Once the corn is cooked, let it cool for a few minutes. Using a knife, cut the kernels off the cob and add them to the salad.
- Toss it and serve immediately or chill for an hour if desired.
Notes
- Great for summer barbecues!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salads
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg