Catherine Perez, MS, RD
1⁄2 cup chickpeas
1⁄2 cup cherry tomatoes
1 ear of corn, kernels removed, or fire-roasted corn
1 tsp chili garlic sauce ̈1⁄2 tsp sazón (found in the international section of the grocery store)
Pinch of garlic powder
Zest of 1 lime
Juice of 1 lime
̈Salt and pepper, to taste
1⁄4 cup water (as needed to prevent sticking)
• Add cherry tomatoes and allow to heat through for about 2-3 minutes.
• Add in chickpeas and corn along with seasonings and sauté until fragrant on low to medium heat, allowing tomatoes to burst, about 3-4 minutes. If food sticks, add a splash of water to deglaze the pan.
• Before removing from heat, squeeze lime juice over the top and add lime zest.Toss to combine and season with salt to taste before serving.