Description
Zesty chili-lime chickpea salad delivers a punchy Mediterranean-inspired crunch with bold, tangy flavors. Crisp herbs, spicy chickpeas, and refreshing lime create a light yet satisfying meal you’ll crave for lunch or dinner.
Ingredients
Scale
Protein and Legumes:
- 2 (15 ounces or 425 grams) cans chickpeas, drained, rinsed, patted dry
- 1 1/2 ounces (42 grams) fresh or frozen corn kernels
Vegetables and Herbs:
- 1/4 small red onion, thinly sliced
- 8 ounces (226 grams) cherry tomatoes, quartered
- 2 medium jalapenos, 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 cup thinly sliced chives
Seasonings and Dressing:
- 6 tablespoons extra virgin olive oil, divided
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon onion powder (optional)
- 1/2 teaspoon garlic powder
- 1/2 cup plain Greek yogurt
- 1/4 cup crumbled feta (optional)
- Juice of 2 limes, divided
- Kosher salt
Instructions
- Drain and rinse chickpeas thoroughly, then spread on a kitchen towel to remove excess moisture. Ensure chickpeas are completely dry for optimal crispiness.
- Prepare vegetables by thinly slicing red onion, quartering cherry tomatoes, and coarsely chopping jalapeños. Remove jalapeño seeds for milder heat. Roughly chop cilantro stems and leaves. Slice avocado thinly to prevent browning.
- Combine chickpeas, red onion, cherry tomatoes, jalapeños, cilantro, avocado, chives, and corn kernels in a large mixing bowl. Sprinkle onion powder for additional flavor.
- Create dressing by whisking olive oil, chili powder, garlic powder, and lime juice in a separate bowl. Season with kosher salt, adjusting to taste preferences.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat (around 375°F). Add chickpeas and cook for 10-15 minutes, stirring occasionally until golden brown and crispy. Remove from heat and let cool slightly.
- Pour dressing over salad ingredients and gently toss to coat evenly. Incorporate Greek yogurt for extra creaminess if desired. Taste and adjust seasoning as needed.
- Immediately before serving, top salad with crispy chickpeas and optional crumbled feta. Serve warm for maximum crunch, or chill for a refreshing alternative.
Notes
- Thoroughly drying chickpeas is crucial for achieving that perfect crispy texture, preventing sogginess and ensuring maximum crunch.
- Use medium-high heat when crisping chickpeas to prevent burning, allowing them to develop a golden-brown exterior while maintaining a tender interior.
- Adjust jalapeno quantities or remove seeds to control the salad’s heat, making it suitable for different spice tolerances.
- Prepare chickpeas and chop vegetables separately, storing them individually to maintain freshness and crispness until serving time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 5 mg