I am all about quick and easy recipes that take very little effort during the summer months but still pack flavor. This chickpea salad checks all those boxes. I had a leftover ear of corn from dinner the other night and was trying to think of what I could with it, and I decided to make a quick salad I could take for lunch the following day. With a can of garbonzo beans and some left over red pepper I had in the fridge, I whipped up a great healthy salad in no time. It was so EASY!

Ingredients:

1 ear of corn, or a cup of frozen (I love a good shortcut)

1/2 a red bell pepper

1 can of garbonzo (chickpeas), drained and rinsed

1 tbsp very finely sliced and diced red onion

2 tbsp of extra virgin olive oil

A squeeze of lime if you have it on hand, if not, that is totally fine.

Pinch of: salt, pepper, cayenne pepper, & garlic powder

 

Simply just combine the ingredients and chill. You can adjust to seasoning to your liking. If you want more heat, add extra cayenne pepper. Add some avocado for some extra richness if you choose. Just give it a squeeze of lime first so it doesn’t brown.

Overall, this is so simple and fresh. Great for a outdoor get together. Hope you enjoy!