Courtesy of Verrill Farm.
Yield:
10-12 servingsIngredients
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
Instructions
Mix ingredients. Transfer to salad bowl and serve.
