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+ servings

Summer Side Salad

Prep Time10 minutes
Cook Time5 minutes
Servings - 8 persons

Ingredients 

  • 2 15 oz. cans of chickpeas
  • 4 corn cobs
  • 1 tomato
  • 1 cucumber
  • 3 cloves garlic, crushed
  • 3-4 sprigs of parsley
  • 2 Tbsp olive oil
  • 4 Tbsp rice vinegar
  • Salt and Pepper, to taste

Instructions

  • Drain and rinse chickpeas.
  • Boil corn cobs for 4-5 minutes. Remove and let cool until can handle to slice off the kernels. Slice kernels.
  • Dice tomato. Peel and dice cucumber. Crush the garlic. Toss all ingredients in a bowl.
  • Make dressing with vinegar, olive oil, salt and crushed pepper.
  • Pour dressing over chickpeas and veggies. Toss well.
  • Refrigerate at least 2 hours, or until cool. Serve chilled.