Ingredients
- 1 large ear of corn, husked
- ½ cup canned chickpeas, rinsed and drained
- 1 roma tomato, chopped
- 2-3 basil leaves, julienned
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon white balsamic vinegar
Instructions
- Heat outdoor grill to medium high.
- Rub ear of corn with 1/2 of olive oil and place on grill. Grill the corn just until grill marks appear. Rotate. Corn should still be firm, not cooked through. If time is short, you can skip this step and substitute one 4-ounce can of corn instead.1 large ear of corn
- While the corn is grilling, put chickpeas and tomatoes in a bowl.1/2 cup canned chickpeas1 roma tomato
- Remove corn from the grill and let it cool.
- Cut corn from the cob and add it to the chickpeas and tomatoes.
- Add basil, salt and pepper, olive oil and white balsamic vinegar. Gently combine all and enjoy!2-3 basil leaves1/4 teaspoon salt1/4 teaspoon pepper1 tablespoon olive oil1 tablespoon white balsamic vinegar
MY NOTES
NUTRITION
Serving: 1g | Calories: 346kcal | Carbohydrates: 43g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 838mg | Potassium: 678mg | Fiber: 7g | Sugar: 13g | Vitamin A: 841IU | Vitamin C: 18mg | Calcium: 46mg | Iron: 2mg
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