Chickpea and Corn Salad

Ingredients

• Chickpeas3/4 cup (150 g)
• Corn1/2 unidad (125 g)
• Tomato1/2 count (65 g)
• Radish1/3 cup (40 g)
• Olive Oil1/2 tablespoon (5 ml)
• Cucumber1/3 cup (40 g)
• Scallion2 tablespoon (10 g)

Instructions

1. 1

   Step 1

   For the recipe you need cooked chickpeas.

2. 2

   Step 2

   Shell the corn and add to a pot with boiling water. Boil for 12 minutes.

3. 3

   Step 3

   Once ready, cool it under the tap water and then drain.

4. 4

   Step 4

   In the meantime, slice the tomato, cucumber and radish. Chop the scallion.

5. 5

   Step 5

   Put all the ingredients in a salad bowl. Season with olive oil, lemon juice and salt and pepper to taste.

6. 6

   Step 6

   Sprinkle with scallion and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea and Corn Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.