Tittle : SUMMER CORN AND CHICKPEA SALAD
link : SUMMER CORN AND CHICKPEA SALAD
SUMMER CORN AND CHICKPEA SALAD
A chickpea salad with fresh summer corn cut straight off the ear and sliced cucumber that's tossed with olive oil, green onions, lime juice, and cilantro.
Every season has its perks, but one of my favorites is fresh summer corn. There’s just something about the first corn harvests that make all of my favorite corn recipes taste that much better.
I’ve already been busy making a few classic recipes, but this year I’ve added this new corn salad to the mix. Or maybe it’s a chickpea salad? Possibly a cucumber salad?
Well, no matter what you call it, it’s turned out to be my new favorite go-to for a refreshing side dish.
Another perk of this corn salad recipe is the cilantro. Because you see, The Husband has been doing his best to grow and herb garden in the backyard for more than a year, but the Arizona weather has had other plans. Either the hot summer sun burns the plants and random freezing in the winter kills off what’s left.
That is, except for cilantro. Cilantro grows like a weed in our yard, and because of that, I’ve got an abundance of this plant that I need to get rid of.
And when you add in a little bit of lime juice, making use of our over-producing lime tree?
The Husband’s green thumb is now certified.
Which he has made sure to point out to me. Multiple times.
Plus, when you add in the health benefits of chickpeas and the delicious crunch of cucumber, this chickpea salad easily becomes a crowd-friendly favorite!
NOTES & TIPS FOR THIS CORN AND CHICKPEA SALAD
I highly recommend using raw corn in this recipe, cut straight off the ear. You can grill it if you like, but if you manage to get your hands on a good harvest of corn, you shouldn’t need to!
RECIPE DETAILS SUMMER CORN AND CHICKPEA SALAD
A chickpea salad with fresh summer corn cut straight off the ear and sliced cucumber that's tossed with olive oil, green onions, lime juice, and cilantro.
PREP: 10 MINUTES
COOK: 2 MINUTES
CALORIES: 137 KCAL
YIELDS: 6 SERVINGS
INGREDIENTS
2 tsp olive oil
2 green onion cut small and separated by white & green color
2 ears corn uncooked, kernels removed
15 oz chickpeas rinsed and thoroughly dried
1 large cucumber quartered & sliced
1 tbsp lime juice more or less to taste
1/2 cup cilantro roughly chopped
US Customary - Metric
INSTRUCTIONS
In a small skillet over medium-high heat, warm olive oil. Add white part of green onion to skillet and allow to simmer for 30 seconds. Toss in green part of onion and let simmer for 15 seconds more. Remove pan from skillet and allow dressing to cool.
Add corn, chickpeas, cucumber, green onion dressing, lime juice, and cilantro to a large serving bowl. Toss to combine.
Serve immediately.
NUTRITION
137KCAL | FAT: 3G | SODIUM: 7MG | POTASSIUM: 287MG | CARBOHYDRATES: 21G | FIBER: 5G | SUGAR: 4G | PROTEIN: 6G | VITAMIN A: 185% | VITAMIN C: 4.3% | CALCIUM: 44% | IRON: 2.2%
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.
Thus the article SUMMER CORN AND CHICKPEA SALAD
That's the article this time SUMMER CORN AND CHICKPEA SALAD this time, hopefully can be useful for all of you. well, see you in another article post.
You are now reading the article SUMMER CORN AND CHICKPEA SALAD with link address https://recipesdinnereasy01.blogspot.com/2019/08/summer-corn-and-chickpea-salad.html
0 Response to "SUMMER CORN AND CHICKPEA SALAD"
Post a Comment