Crispy Corn and Garbanzo Salad with Tahini Dressing

1.Heat a skillet over medium heat. Add the corn kernels (2 cups) and cook until they are crispy and slightly browned.

2.In a large bowl, combine the crispy corn with the drained and rinsed garbanzo beans (1 can).

3.In a small bowl, whisk together the tahini (¼ cup), lemon juice (2 tablespoons), olive oil (2 tablespoons), minced garlic (1 clove), cumin (1 teaspoon), salt, and pepper to make the dressing.

4.Pour the tahini (¼ cup) dressing over the corn and garbanzo bean mixture. Toss gently to coat everything evenly.

5.Garnish the salad with fresh parsley before serving.