Chickpea + Corn Salad

Legume living.

2 can chickpeas 

3 cups corn (I used a frozen brand from Whole Foods) 

4 scallions - chopped

1 head parsley - chopped 

1 tsp smoked paprika 

2 TB garlic powder

¼ cup hot sauce (less if you don’t like spice)

2 tsp mustard powder 

¼ cup red wine vinegar 

Salt and pepper to taste 

Toast the chickpeas in a skillet for about 5 minutes, until they start to get a little crisp. Add in the corn and toast for another 5 minutes, until everything warms and crisps up. Remove from heat and add in everything else. Mix it up, enjoy!