I am once again joining Good Cheap Eats for a pantry clean-out challenge. The purpose of the challenge is to use up your stockpile of freezer and pantry items. For M and I, it’s not practical to think we can live only off what we have in the freezer and in the pantry — we eat far too much fresh produce (as much as 50 pounds in a week) since we’re still juicing every morning. So, I’m doing an adapted version where I’m combining things I have — canned, boxed, frozen — with fresh produce. The freezer part will be easy for me, thanks to the list of freezer contents I keep on the outside of the door. The pantry? We’re entering the land of the unknown.One thing I knew I had in the pantry was a can of chickpeas. I almost always have them on hand for a quick lunch (using this recipe) or to roast and snack on in the evenings. In the freezer, I had a bag of roasted corn. So, to go with our 4th of July burgers, I decided to make an old favorite of ours: a Fiesta Chickpea Salad. This is similar to my Veggie Chopped Salad and can easily be adapted to use whatever you happen to have in your fridge at the time.In a large bowl, add one can of drained and rinsed chickpeas along with one cup of frozen corn. (You can also use fresh corn cut from the cob if that’s your thing.)
Next, dice up a bunch of vegetables: one cucumber, a red onion, one green pepper, a pint of cherry tomatoes and a handful of fresh parsley. Add those to your corn and chickpeas.
Season with salt and pepper. Squeeze the juice of one lime over the salad and add a few tablespoons of olive oil.
Stir to combine. Cover and let this sit in the fridge for a few hours before serving.
Check back tomorrow for another tasty summer salad!