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...
Ingredients
- 1/2 cup Greek-style plain yogurt
- 2 tbsp. freshly squeezed lemon juice tips & tricks
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 8-12 dashes hot sauce, or to taste
- 1 can (19 oz.) chickpeas, drained and rinsed
- 1 can (14 oz.) corn kernels, drained
- 1/4 cup red peppers, diced
- 2 tbsp. jalapeño pepper, seeded, ribs removed and finely chopped
- 1/3 cup celery, diced tips & tricks
- 3 tbsp. red onions, diced
- 1 cup cherry tomatoes, washed halved tips & tricks
- 2 tbsp. fresh parsley, chopped tips & tricks
- 1/4 tsp. lemon zest
Directions
- In a large bowl, combine chickpeas, corn kernels, red peppers, jalapeño peppers, celery, and onion; stir well
- Add cherry tomatoes, parsley, and lemon zest; stir and set aside.
- In a measuring cup, whisk together yogurt, lemon juice, freshly ground black pepper and hot sauce.
- Pour the yogurt mixture over the chickpea salad; stir until well coated.
- Cover and refrigerate for 30 minutes.