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Monday, June 8, 2009

Corn and Chickpea Salad

This salad turned out great. The grilled favor of the corn balances well with the chickpeas and the feta cheese.

We found this recipe in Country Living magazine.

5 ears corn
1 cup cucumber diced seedless
1 cup chickpeas, drained and rinsed
1 cup walnuts, chopped
¼ cup lemon juice
¼ cup fresh oregano
3 tbsp olive oil
1 clove Garlic, minced
1 cup feta, crumbled
Salt and pepper

Rub 5 ears of corn with olive oil, season with salt and pepper. Grill over high heat until lightly brown. Once corn cools slightly, slice corn kernels from cobs and toss with rest of ingredients. Serve immediately.

Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532

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