Ingredients:
3 tablespoons olive oil, divided
1 pound chicken sausage, chopped
1 large red onion, chopped
2 red bell peppers, chopped
Kernels from 4 ears of corn
3 15-ounce cans chickpeas, rinsed and drained
1/4 cup red wine vinegar
1 teaspoon salt
1 cup crumbled feta cheese
Directions:
Heat 1 tablespoon olive oil over medium heat in a large nonstick skillet and sauté chicken sausage for 7 to 9 minutes or until browned. Remove sausage from pan and place in a large bowl. Add onions and bell peppers to the same pan and sauté for 6 to 8 minutes; add corn and sauté an additional 2 to 3 minutes or until all veggies are tender. Add veggies and chickpeas to the bowl with the chicken sausage and mix well. Place remaining 2 tablespoons olive oil, red wine vinegar, and salt in a small bowl and mix well. Stir vinaigrette into the corn and chickpea salad; stir in feta cheese. Makes 6 servings.
Nutrition: 560 calories, 20.1g fat, 12.2g fiber, 25.9g protein per serving
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