Chick Peas are a versatile, fun way to add fibre, protein and folate to your diet. This is my no fail summer salad that I take with me on picnics and make for barbecues. It’s also great to pack in your work lunch.
My apologies to the purists but I use canned chick peas (hence the word easy).
1 can of chick peas
1 cup of cooked corn (roasted is also nice)
1/2 red onion diced
1/2 cup cilantro chopped
3 tbsp balsamic vinegar
2 tsp dijon mustard
1/4 cup olive oil
1/2 tsp sugar
dash salt and pepper, to taste
Rinse chick peas and drain. Mix all ingredients together, cover, and refrigerate for 1-2 hours before serving. Give it a quick stir before serving.
Variations: I have also roasted garlic and added it to the salad before serving and sometimes I use fresh lemon juice in place of the balsamic for a lighter version.