Chickpea, Corn & Tomato Salad

By Friday, August 8, 2014

This salad is ADDICTIVE!

Chickpea Salad

I’m actually going nuts over it and want to make it again and again. I think it’s the dressing. Because you HEAT IT UP. I never use heat when I make dressings but this totally changed the flavours. For the better.

I would put it on anything. Next I’m thinking quinoa salad with black beans. My favourite.

You will see that this salad is sitting nicely beside a BBQed sausage. Nothing special, but thought I’d mention it’s a Costco sausage. We love their Italian sausages. My condiments of choice were mustard, mayo and chopped onion. On a toasted bun, of course.Chickpea Salad

Sausages are healthy, right?

(I’m kidding.)

You know, the only thing that would make this salad even more mind-blowing would be cilantro. Next time, add some chopped cilantro. OMG yum.

But rest assured it’s totally addictive just like this.

Chickpea, Corn & Tomato Salad

Yield: 2

Ingredients

1 (15 oz) can chickpeas, drains and rinsed
2 green onions, thinly sliced
3/4 cup frozen corn, thawed
1/2 pint cherry tomatoes, halved
2tbsps olive oil
1 tbsp red wine vinegar
1 tbsp honey
2 tsps minced garlic
1/2 lime, juiced and zested
Salt & pepper, to taste

Directions

Mix chickpeas, onions, corn and tomatoes. In a small pot,, heat oil, vinegar, honey, garlic, lime juice and zest. Cook until the zest and garlic cloves are sizzling. Pour the warm liquid over the chickpeas and and toss well to coat. Season with salt and pepper. Refrigerate until cool.

Notes

Adapted from How Sweet Eats

Mix chickpeas, onions, corn and tomatoes. In a small pot,, heat oil, vinegar, honey, garlic, lime juice and zest. Cook until the zest and garlic cloves are sizzling. Pour the warm liquid over the chickpeas and and toss well to coat. Season with salt and pepper. Refrigerate until cool. 

Chickpea Salad

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