Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Asian Chickpea Bowl




Source of Recipe


SHAPE Magazine


List of Ingredients




2 (15-ounce) cans chickpeas (also called garbanzo beans), drained and rinsed
1 medium cucumber, chopped
1 sweet red pepper, cored, seeded and chopped
2 ears fresh, raw corn, kernels sliced off cob (about 1 cup)
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1/2 teaspoon garlic-chili paste


Recipe



Combine all ingredients in a large bowl. Gently toss to combine. Makes approximately 6 cups in total.

Note: Round out the meal with some whole-wheat pita bread (simply spoon the salad into a half pocket) and a dessert of juicy watermelon wedges.