Ingredients
6
6 servings
- •6 corn cobs, hulled
- •2 cans chickpeas, drained
- •1 bunch flat leaf parsley, chopped
- •1 bunch fresh cilantro, chopped
- •1 red onion, minced
- •1 container grape tomato, halved
- •1 tablespoon garlic powder
- •2 tablespoons Mc Cormick Moroccan seasoning
- •1 tablespoon McCormick® Paprika
- •½ tablespoon Mccormick® ground cumin
- •½ cup extra virgin olive oil
- •1 lime, juiced
- •salt and pepper, to taste
- •oil, for grilling
- •tong
Instructions
- Preheat grill or indoor grill on high heat (350°F)
- Grill corn on one side for 5 minutes, flip to another side for 5 minutes, and a final time for 5 minutes to ensure charring on all sides ( grilling time 15 minutes).
- Transfer grilled corn to a plate to cool, about 5 minutes.
- Slice off corn kernels from the cobs, then break them apart into pieces.
- In a bowl, combine chickpeas, corn, and chopped veggies. Sprinkle in the Moroccan seasoning, paprika, cumin, extra virgin olive oil, and lime juice.
- Season with salt and pepper to taste.
Nutritional Facts
Per 6 servings
- Calories: 591
- Carbohydrate: 74g
- Fat: 28g
- Fiber: 16g
- Protein: 17g
- Sugar: 14g
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