Crispy Chili-Lime Chickpea Salad Recipe

Introduction

This Crispy Chili-Lime Chickpea Salad is a vibrant and satisfying dish packed with bold flavors and textures. Roasted chickpeas add a delightful crunch, while the tangy lime dressing and fresh vegetables bring brightness to every bite.

Ingredients

• 2 (15-oz.) cans chickpeas, drained, rinsed, patted dry
• 6 tbsp. extra-virgin olive oil, divided
• 2 limes, juiced, 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 c. plain Greek yogurt
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder (optional)
• 2 medium jalapeños, seeds and ribs removed, coarsely chopped, divided
• 1/2 bunch fresh cilantro, leaves picked, divided, tender stems coarsely chopped
• 1 medium avocado, halved, thinly sliced, divided
• 1/4 c. crumbled feta (optional)
• 1/4 c. thinly sliced chives

Instructions

1. Step 1: Place a rack in the center of the oven and preheat to 425°F (220°C). On a large baking sheet, toss chickpeas with 2 tablespoons olive oil, juice of 1/2 lime, and 1 teaspoon kosher salt. Spread in an even layer.
2. Step 2: Roast chickpeas, stirring halfway through, until crispy, about 30 minutes. Add chili powder, toss to coat, and continue roasting until color deepens slightly, about 5 more minutes. Transfer to a plate and let cool.
3. Step 3: On the same baking sheet, toss corn with 1 tablespoon olive oil. Roast until just starting to take on color, about 8 to 10 minutes.
4. Step 4: Meanwhile, in a small bowl, toss red onion, cherry tomatoes, 1 tablespoon lime juice, and a pinch of salt. Let sit until ready to use.
5. Step 5: In a blender, combine Greek yogurt, garlic powder, onion powder (if using), half of the jalapeño, chopped cilantro stems, half of the cilantro leaves, one-quarter of the avocado, 2 tablespoons olive oil, juice of 1 lime, and 1/2 teaspoon salt. Blend until smooth. Taste and adjust seasoning as needed.
6. Step 6: On a serving platter, combine the tomato mixture, roasted corn, remaining jalapeño, and half of the remaining cilantro leaves. Season with salt if needed and spread in an even layer.
7. Step 7: Top the vegetables with the crispy chickpeas, remaining avocado slices, and drizzle the yogurt dressing over everything. Sprinkle with crumbled feta (if using), sliced chives, and remaining cilantro leaves.

Tips & Variations

• For extra spice, leave some jalapeño seeds in or add a pinch of cayenne pepper to the dressing.
• Swap feta for queso fresco or omit for a dairy-free option.
• Use fresh corn in season or thaw frozen corn well before roasting.
• Try adding toasted pepitas or sunflower seeds for additional crunch.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the crispy chickpeas separate if possible to maintain texture. Reheat chickpeas briefly in a toaster oven or skillet to crisp them up again before serving. The salad is best enjoyed fresh for optimal crunch and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, simply omit the feta and use a dairy-free yogurt alternative for the dressing.

How do I keep the chickpeas crispy?

Make sure to dry the chickpeas thoroughly before roasting. Store them separately from the salad until serving and reheat briefly to restore crunch if needed.

Crispy Chili-Lime Chickpea Salad Recipe

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★★★★★

4.5 from 65 reviews

• Author: Mariam
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Crispy Chili-Lime Chickpea Salad is a vibrant and flavorful dish that combines roasted spicy chickpeas, fresh vegetables, and a zesty creamy dressing. Perfect as a light meal or a hearty side, it features the zing of lime, a touch of heat from jalapeños, and the freshness of cilantro and avocado, all brought together with a creamy yogurt-based dressing and optional feta for an added tangy finish.

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Ingredients

Scale 1x2x3x

Roasted Chickpeas

• 2 (15-oz.) cans chickpeas, drained, rinsed, patted dry
• 2 tbsp. extra-virgin olive oil
• Juice of 1/2 lime
• Kosher salt, 1 tsp. and a pinch as needed
• 1 1/2 tsp. chili powder

Roasted Corn

• 1 1/2 oz. fresh or frozen corn kernels
• 1 tbsp. extra-virgin olive oil

Fresh Vegetables

• 1/4 small red onion, thinly sliced
• 8 oz. cherry tomatoes, quartered
• 2 medium jalapeños, seeds and ribs removed, coarsely chopped, divided
• 1/2 bunch fresh cilantro, leaves picked and divided, tender stems coarsely chopped
• 1 medium avocado, halved, thinly sliced, divided
• 1/4 cup thinly sliced chives

Dressing

• 1/2 cup plain Greek yogurt
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder (optional)
• 2 tbsp. extra-virgin olive oil
• Juice of 1 lime
• 1/2 tsp. kosher salt

Optional Topping

• 1/4 cup crumbled feta cheese

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Instructions

1. Preheat and prepare chickpeas: Place a rack in the center of the oven and preheat to 425°F. On a large baking sheet, toss the drained and dried chickpeas with 2 tablespoons of olive oil, juice of 1/2 lime, and 1 teaspoon kosher salt. Spread them out in an even layer for roasting.
2. Roast chickpeas: Roast the chickpeas for about 30 minutes, stirring halfway to ensure even crisping. Then sprinkle the chili powder over them, toss to coat evenly, and roast for an additional 5 minutes until their color deepens slightly. Remove from oven, transfer to a plate, and let cool.
3. Roast corn: Using the same baking sheet, toss the corn kernels with 1 tablespoon of olive oil. Roast in the oven for 8 to 10 minutes, until the corn just starts to take on some color.
4. Prepare tomato-onion mixture: In a small bowl, mix the sliced red onion, quartered cherry tomatoes, 1 tablespoon lime juice, and a pinch of salt. Set aside to let flavors meld.
5. Make the yogurt dressing: In a blender, combine plain Greek yogurt, garlic powder, onion powder (if using), half of the jalapeño, the cilantro stems, half the cilantro leaves, one-quarter of the avocado, 2 tablespoons of olive oil, juice of 1 lime, and 1/2 teaspoon salt. Blend until smooth. Taste and adjust seasoning as needed.
6. Assemble the salad: On a large platter, combine the tomato-onion mixture, roasted corn, remaining jalapeño, and half of the remaining cilantro leaves. Season with additional salt if necessary and spread evenly.
7. Add toppings: Top the salad base with the crispy roasted chickpeas, the remaining avocado slices, and drizzle generously with the creamy dressing.
8. Finish and garnish: Sprinkle the optional crumbled feta, sliced chives, and the remaining cilantro leaves over the top for a fresh, colorful finish. Serve immediately for best texture.

Notes

• Make sure to pat the chickpeas completely dry before roasting to achieve maximum crispiness.
• Adjust the amount of jalapeño according to your preferred spice level.
• Feta cheese adds a nice tangy contrast but can be omitted for a dairy-free option.
• Leftovers can be stored in an airtight container, but chickpeas are best served crispy, so re-crisp in the oven before serving.
• This salad can be served as a main dish or side dish and pairs well with grilled meats or as part of a vegetarian feast.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American

Keywords: chickpea salad, roasted chickpeas, chili lime salad, healthy salad, vegetarian salad, Greek yogurt dressing, summer salad