Corn and Chickpea Salad
This corn and chickpea salad is simple, satisfying, and perfect as a fun meal prep component to make for the week. Juicy, pan-charred corn meets crispy roasted chickpeas and fresh herbs for a salad that’s quick to make and super versatile. You can easily build on it with whatever else you have in the fridge, or eat it as is!
Ingredients
- 2 cans of chickpeas, 14 ounce cans
- 3 ears of corn, kernels removed from the cob
- 1/2 bunch of cilantro, can sub chives or tarragon
- 3 tablespoons of olive oil
- Kosher salt
- Black pepper
Instructions
- Drain the chickpeas. Toss with olive oil, salt, and pepper, and roast at 400F for 10 minutes.
- Cut the corn off the cob and finely chop the cilantro.
- Heat a pan on medium high heat and add one tablespoon of olive oil. Add the corn and a pinch of salt and cook until it begins to turn slightly brown, about 4-5 minutes. You’ll also notice that the corn kernels will begin to pop - at this point, the corn is ready.
- Add the corn to a mixing bowl, along with the roasted chickpeas and chopped cilantro. Toss with 2 tablespoons of olive oil, a pinch of salt, and black pepper. Taste and adjust for seasoning, and enjoy!
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