Ingredients
4 Ears of Corn – Shucked and Washed
2 Zucchinis- Cut in half lengthwise
3-4 handfuls of Pea Sprouts- rinsed and dried
Fresh Herbs- I used parsley
1 or 2 Limes- Juiced
1 Can of Chickpeas- rinsed and drained
Extra Virgin Olive Oil- for grilling and to make the vinaigrette
Salt and Pepper
Preparation
Step 1
To make the salad, first grill lightly oiled zucchini and corn over medium-high heat. Only grill each side for 2-3 minutes just to get a char on the vegetables.
Step 2
Once Zucchini and Corn have cooled enough to handle, dice zucchini into bite size pieces and cut corn kernels from cob.
Step 3
Place half of pea shoots on your serving platter. In a separate bowl, combine remaining peashoots, chickeas, parsley, zucchini, and corn.
Step 4
Drizzle in 1 Tablespoon olive oil, and juice of 1 lime. Season lightly with salt and pepper. Toss to together the ingredients.
If the salad is too dry, you can add more oil or lime juice. If you feel it needs more seasoning, add more herbs and salt or pepper. Spoon the dressed salad on top of the plain peashoots and serve