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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add toppings: Top the salad base with the crispy roasted chickpeas, the remaining avocado slices, and drizzle generously with the creamy dressing.
- 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
