Crispy Chili-Lime Chickpea Salad
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Looking for a fresh and filling way to jazz up your mealtime? This Crispy Chili-Lime Chickpea Salad brings together crispy, zesty, and creamy in one colorful bowl—easy to make, heart-healthy, and packed with flavor that'll wake up your taste buds.
Ingredients:
This recipe was sourced from Delish. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image credit: Delish
Ingredients:
- 2 (15-oz.) cans chickpeas, drained, rinsed, and patted dry
- 6 Tbsp extra-virgin olive oil, divided
- Juice of 2 limes, divided
- Kosher salt
- 1 1/2 tsp chili powder
- 1 1/2 oz fresh or frozen corn kernels
- 1/4 small red onion, thinly sliced
- 8 oz cherry tomatoes, quartered
- 1/2 cup plain Greek yogurt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder (optional)
- 2 medium jalapeños, seeded and chopped, divided
- 1/2 bunch fresh cilantro (leaves and tender stems separated)
- 1 medium avocado, halved and thinly sliced, divided
- 1/4 cup crumbled feta (optional)
- 1/4 cup thinly sliced chives
- Roast the Chickpeas:
Preheat oven to 425°F. Toss chickpeas with 2 Tbsp olive oil, juice of 1/2 lime, and 1 tsp salt on a large baking sheet. Spread evenly and roast for 30 minutes, stirring halfway. Add chili powder, toss, and roast 5 more minutes until golden and crisp. Set aside to cool. - Roast the Corn:
On the same baking sheet, toss corn with 1 Tbsp oil. Roast for 8–10 minutes, until lightly charred. - Prep Tomato-Onion Mix:
In a small bowl, combine red onion, cherry tomatoes, 1 Tbsp lime juice, and a pinch of salt. Let marinate while everything else comes together. - Make the Dressing:
In a blender, combine yogurt, garlic powder, onion powder (if using), half the jalapeño, cilantro stems, half the cilantro leaves, 1/4 of the avocado, 2 Tbsp oil, juice of 1 lime, and 1/2 tsp salt. Blend until smooth and creamy. Taste and adjust seasoning as needed. - Assemble the Salad:
On a serving platter, mix the tomato-onion blend, roasted corn, remaining chopped jalapeño, and half of the remaining cilantro leaves. Season with salt if needed. Spread evenly. - Finish & Serve:
Top with roasted chickpeas, remaining avocado slices, and a generous drizzle of the creamy dressing. Sprinkle with feta (if using), chives, and the rest of the cilantro leaves.
This recipe was sourced from Delish. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
