Chickpea Salad - School Food Handler

Name: Chickpea Salad - School Food Handler
Ingredients: Drain and rinse garbanzo beans and corn.; Wash and dice red bell peppers.; Mix together beans, corn, chopped scallions, parsley,and diced red pepper in a large bowl.; Mince 1 tablespoon on fresh garlic, or use 2 tablespoons of jarred chopped garlic.; In a separate bowl from the main ingredients of the salad, mix the dressing – vegetable oil (can sub olive oil), red wine vinegar, garlic,salt,and pepper.; Pour the dressing over the garbanzo bean + corn mixture,and toss well to coat all ingredients evenly. Chill and hold for cold service.; CCP: Hold for cold service at 41° F or lower.

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Chickpea salad with canned chickpeas, corn, and fresh herbs; tossed in a zesty dressing and chilled for a refreshing meal.

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Ingredients

Drain and rinse garbanzo beans and corn.
Wash and dice red bell peppers.
Mix together beans, corn, chopped scallions, parsley,and diced red pepper in a large bowl.
Mince 1 tablespoon on fresh garlic, or use 2 tablespoons of jarred chopped garlic.
In a separate bowl from the main ingredients of the salad, mix the dressing – vegetable oil (can sub olive oil), red wine vinegar, garlic,salt,and pepper.
Pour the dressing over the garbanzo bean + corn mixture,and toss well to coat all ingredients evenly. Chill and hold for cold service.
CCP: Hold for cold service at 41° F or lower.