Chickpea and Sweet Corn Salad

Chickpea and Sweet Corn Salad
  • ¼ cup cooked and dehydrated garbanzo beans
  • ¼ cup freeze-dried corn
  • 1 Tbsp diced sun-dried tomatoes
  • 1 Tbsp diced dried onions
  • 1½ oz packet shelf stable balsamic vinaigrette dressing

At home:

Pack the dry ingredients in pint freezer bag. Pack the dressing packet along with it.

In camp:

Add ¾ cup cool water to the bag and seal tightly. Let sit for 15 to 20 minutes or until rehydrated. You may prefer to let it sit for up to an hour if desired.

Drain off any remaining water and stir in the dressing. Let sit for a couple of minutes to meld the flavors.

Serves 1.
You can buy ready to use garbanzo beans and the dressing packets online.
This can also be prepared hot, using very hot water to rehydrate the salad.
Would taste great tossed with hot pasta or rice, and sprinkled with Parmesan cheese.