Feel free to serve this on top of a summer-greens salad!
2 cups corn
½ cup diced red onion
3 tablespoons apple cider vinegar
3 tablespoons olive oil
½ cup dried cranberries
1 cup cooked chickpeas
½ cup parsley
1 teaspoon garlic
½ teaspoon cumin
1 tablespoon honey
salt and pepper to taste
Optional: feta, crumbled goat cheese, queso fresco, tomato, bel pepper, or other veggies of your choice!
1. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper.
2. Add in chickpeas (and optional cheese)
3. Just before serving, toss in the fresh parsley
4. Taste for seasonings and serve cold or at room temperature.