Home From Erika's Kitchen Corn and Chickpea Salsa

Corn and Chickpea Salsa

by Erika Nicole Kendall

Corn and Chickpea Salsa

3 cups corn

1 cup chickpeas (already cooked)

3/4 cups red, green and yellow pepper

1 cups onions

2 tbsp cilantro

1/4 cups lemon juice,

1/4 tsp salt

Throw ingredients in a hot skillet together, in the order listed. Go read a book… or… this little site.

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6 comments

Kelly Pollard April 29, 2010 - 10:07 AM

I work with your mother. You look great!

Erika April 29, 2010 - 10:12 AM

Why, thank you, Kelly! 🙂

Rita May 13, 2010 - 3:18 AM

I want to try this over the upcoming weekend, however what do you serve it with?

Erika May 13, 2010 - 8:13 AM

I just served it with a few pieces of chicken and some broccoli. Chickpea is an acquired taste, so you have to be careful with it. I like ’em, but I’m easy to please. If it’s “too much,” adding a little more corn should help. Let me know how it turns out!

Rita May 13, 2010 - 4:45 PM

thanks, I’m excited to try this..my first real attempt at clean eating..oh and I’m already a fan of chick peas, in college we used to eat them with rice when money got tight, lol

Kait August 22, 2010 - 6:18 PM

Just finished cooking this and I am SO excited to add this to salads and use it as a side! I didn’t have cilantro and I wanted something a little spicier so I subbed in Cajun seasoning and its delicious! Thanks so much for sharing. 🙂

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