Corn and Chickpea Salad

Serves 8-10

Ingredients:

• 1 28 oz. can chickpeas, drained and rinsed
• 4 ears fresh corn, shucked and cooked OR 1 cup corn niblets
• 4 scallions, thinly sliced
• 1/2 pint grape tomatoes, assorted colors, halved
• 1 firm avocado, cubed
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/2 teaspoon salt OR to taste
• 1/4 teaspoon freshly ground pepper OR to taste

Fresh Dill Vinaigrette

• 2 cloves garlic, peeled
• 1/3 cup fresh dill, chopped
• 1 teaspoon dijon mustard
• 1/2 cup rice vinegar
• 1/2 cup olive oil

Directions:

1. In a large bowl, place all salad ingredients together and mix gently until well-combined.
2. Toss with fresh dill vinaigrette and let sit for 15-20 minutes before serving.

To make vinaigrette:

1. Place garlic into blender and run until minced.
2. Add rest of ingredients to blender and run 1-2 minutes until dressing becomes thick and creamy.
3. This recipe will yield more dressing than needed so add dressing slowly to salad, reserving the rest for future use.