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Sensational Summer Chickpea Salad

BY ELIZABETH BORELLI

This salad is a snap to make and especially delicious with freshly cooked garbanzo beans, but canned (BPA-Free) work as well.  The fresh corn adds a hint of summer sweetness, a nice balance to the tang of your favorite salsa.  I love it for sharing at picnics and potlucks, since you get lots of flavor, fiber and protein for your buck.  Serve as a side dish or over a bed of mixed greens or shredded kale for a simple, satisfying lunch.

Ingredients

• 5-6 cups cooked garbanzo beans
• 2-3 large celery sticks, finely chopped
• 4-6 green onions, thinly sliced (I use the whole thing, green and white)
• 1 ear of fresh corn, (steamed,  kernels removed, cob discarded) or 1 cup frozen corn (organic or GMO-free)
• 2 tablespoons balsamic vinegar
• 1 cup fresh salsa (more to taste)
• 1 teaspoon salt

To prepare beans from scratch, soak for at least 8 hours or overnight.  Drain and rinse beans, then add to a large stockpot and fill with water to cover the beans by at least 6 inches.   Turn heat to medium-high and bring to a low boil, then reduce heat to simmer and cook for 1½ to 2½ hours, until tender.

Drain and rinse your garbanzos, whether they’re cooked or canned, then add to a large salad bowl.  Add remaining ingredients, stir to thoroughly combined and serve at room temperature.

Note:  Sensational Summer Chickpea Salad is even better when it’s prepared an hour or so ahead, or better still the day prior, to really let the flavors meld.