Charred Chickpea and Chile Salad

March 31, 2020
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Created by Genevieve Daly, RDN, CD
15 minutes
Serves 10
INGREDIENTS:
  • 1 (15 oz) can sweet yellow corn, drained
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (4 oz) can diced green chiles, drained
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1 orange bell pepper, diced
  • 1/4 bunch fresh cilantro, chopped
  • 1/2 red onion, diced
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp white wine vinegar
  • Salt and freshly ground pepper
DIRECTIONS:

In a large cast iron skillet over medium-high heat, add chickpeas, corn, chiles, paprika, and cumin and cook until charred, about 10 minutes.

Transfer skillet contents to a large bowl and add bell pepper, onion, and cilantro.

In a small bowl, combine olive oil and vinegar. Add vinaigrette to the large bowl and stir until ingredients are coated.