Recipe by dicentra
From Real Simple. A great use for leftover corn on the cob. I'd be tempted to add tomatoes.
- 2 roasted corn on the cob
- 15 ounces can chickpeas (drained and rinsed)
- 2 tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1⁄2 teaspoon kosher salt
- 1⁄8 teaspoon fresh ground black pepper