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Courtesy of Verrill Farm.
Yield: 10-12 servings
- 10 ounces cooked chickpeas
- 2 pounds fresh tomatoes, diced
- 6 ears corn, grilled, kernels off the cob
- 1 teaspoon garlic, chopped
- juice of 2 lemons
- 2 teaspoons red wine vinegar
- 1-1/2 cups olive oil
- 1 cup parsley, chopped
- salt and pepper to taste
Mix ingredients. Transfer to salad bowl and serve.
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