“From Real Simple. A great use for leftover corn on the cob. I'd be tempted to add tomatoes.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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