Roasted Corn and Chick-Pea Salad

My 4 year old son actually helped me with this one! Perfect for those hot summer days when you don't feel like cooking anything. I also just learned recently that chick-peas are a completel protien which means it has all the nutrients you need to feel satisfied! Enjoy!

What You'll Need:

• 1 can of chick-peas (or garbonzo beans)
• 1 cucumber, peeled, seeds removed, and cut into small cubes
• 2 ears of fresh summer corn, shucked
• 1 tablespoon fresh basil (or 1 teaspoon dried)
• 1 tablespoon red wine vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• salt and pepper to taste

First, roast the corn in a broiler on high or over the grill. Lightly dress the corn with oil, salt, and pepper and place right under the broiler flame or over the hottest part of the grill. You want to get a good char on the corn so make sure you rotate it about every 30 second to 1 minute until the corn is perfectly charred on all sides. Let the corn cool on a wire rack until cool enough to handle. Carefully run a sharp knife down the cob and cut the corn from the cob. If you get multiple pieces of corn sticking together, don't break them apart! Those are the most delicious bits!

Next, place the chick-peas, cucumber, corn, and basil into a bowl and toss to combine. Next, add the vinegar, dijon, and honey and mix until the salad is coated. Finally, add salt and pepper to taste.

Serves 4 as a side and 2 as a main dish