Chickpea, Corn and Bell Pepper Salad

Ingredients

• Chickpeas1/2 cup (100 g)
• Corn1/2 unidad (125 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Celery1/2 stalk (20 g)
• Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Shell the corn and place its kernels in a pot with boiling water. Boil for 12 minutes, remove and drain.

3. 3

   Step 3

   Meanwhile, dice the bell pepper and tomato.

4. 4

   Step 4

   Peel and slice the cucumber.

5. 5

   Step 5

   Chop the celery.

6. 6

   Step 6

   In a bowl place the tomato, bell pepper, chickpeas, corn, celery and cucumber.

7. 7

   Step 7

   Season with lemon juice and oil. Season with salt and pepper to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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