Chickpea And Roasted-corn Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 roasted corn on the cob
• 15 ounces can chickpeas (drained and rinsed)
• 2 tablespoons olive oil
• 2 teaspoons red wine vinegar
• 1/2 teaspoon kosher salt
• 1/8 teaspoon fresh ground black pepper

Recipe

• 1 using a serrated knife, cut the kernels off the 2 roasted corn cobs.
• 2 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.