In a mixer, blend the chickpeas, 1 tablespoon of olive oil, salt, paprika, garlic powder, a splash of lemon, and water. Save for later.
In a medium saucepan with 1 tablespoon of olive oil, add the corn, bell pepper, and green onions. Add some salt and pepper. Cook, stirring occasionally, for about 10 minutes. Let the veggies cool and mix the cherry tomatoes with a splash of lemon.
Serve cold, as a snack or main course, with salsa, sour cream, and/or cilantro. Goes well with a margarita and Paulina Rubio’s Best Hits.
0 servings