My canned chickpeas always end up as hummus. But I decided I wanted the can that went into this salad to have a different life. Here's a delicious recipe made from what most of us have in our cupboards. It's marinated - just how Southerners love their salads. I've used shoepeg corn, but use whatever variety you have on hand - fresh, canned or frozen will work in this salad.
1 19-ounce can chickpeas, rinsed and drained
1 11-ounce can shoepeg corn, rinsed and drained
2-4 celery stalks, sliced
1 small red onion, diced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Serves 6-8 sides.