Chickpea Salad with Tomatoes and Corn

For the chickpea salad with tomatoes and corn, soak the chickpeas overnight in plenty of water, bring to a boil with new water and cook for 60 minutes.

Drain the corn. Place the peas, tomatoes and corn in a bowl. Mix the soup, balsamic vinegar, oil and the spices, pour over the vegetables and mix everything.

Season the chickpea salad with tomatoes and corn again before serving and season with salt and cumin.

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