chickpea corn salad
To me a salad doesn't have to be green to be healthy! As we all know, legumes are good for us and they are even better when mixed with other vegetables...
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yield
8 servings
prep time
15 Min
method
No-Cook or Other
Ingredients For chickpea corn salad
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1 can(19 oz.) chickpeas, drained and rinsed
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1 can(12 oz.) corn kernels, drained
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1/4 cred peppers, diced
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1/2 lgjalapeño pepper, seeded, ribs removed and finely chopped
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1/3 ccelery, diced
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3 Tbspred onions, diced
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1 ccherry tomatoes, washed and halved
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2 Tbspfresh parsley, chopped
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1/4 tsplemon zest
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1/2 cgreek-style plain yogurt
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2 Tbspfreshly squeezed lemon juice
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freshly ground black pepper, to taste (i always use mixed peppercorns)
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8-12 dashhot sauce, or to taste
How To Make chickpea corn salad
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1In a medium bowl, stir together yogurt, lemon juice, and black pepper. Stir in chickpeas, corn kernels, red peppers, jalapeno pepper, celery, onion, tomatoes and parsley until combined.
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2Cover and refrigerate for at least 30 minutes.
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3To view this recipe on YouTube, click on this link >>>>
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