Chickpeas and Corn Salad

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Ingredients:

  • 1 can of Chickpeas (low sodium)
  • 1 can of Corn
  • 2 stalks of Celery
  • 2 Carrots
  • 1/2 of an Onion
  • Juice of 1/2 Lemon
  • Garlic Powder
  • Onion Powder
  • Lemon Pepper Seasoning
  • Ground Pepper
  • Oregano
  • Salt (optional)

*Makes 2 servings

Directions:

  1. Cook chickpeas and corn in a pan for 5-10 minutes at medium heat.
  2. Chop celery and onions and shred carrots.
  3. Combine chickpeas, corn and veggies into a bowl.
  4. Add the juice of 1/2 of a lemon and the spices.
  5. Add salt and pepper to taste.
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3 thoughts on “Chickpeas and Corn Salad

  1. Pingback: Chickpeas Are the New Chicken Breast: Why I Love Pulses | The Red Bikini Project

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