This Fire Roasted Corn and Chickpea Salad is an adaptation from my earlier version of my fire roasted corn salad with lime-cotija dressing. I left the egg yolks out and the dressing is still bright, though slightly less creamy, but still delicious. Fire roasted corn adds a smoky depth and crispy chickpeas help add crunch that croutons do. A great lunch time salad option for sure.
The recipe card below will help you to make one salad. I'm starting to think of creating a segment on here call "Salads for One." Or even for two. How does that sound to you?
Ingredients for the Fire Roasted Corn and Crispy Chickpea Salad
This salad is ready in less than 15 minutes as we've got a helping hand from a bag of frozen fire roasted corn from Whole Foods. I always have a bag on hand to make meal prep even easier. Here's what we'll need to whip up this salad:
- 3 cups of chopped greens. My favorites to use during this time of year include romaine, spinach, de-stemmed kale, or any other mixed greens. The point here: whatever you have on hand or whatever you like the most. Though I will advocate for romaine here as it hold the dressing really well.
- ½ cup cilantro leaves, roughly chopped
- ¼ cup diced cucumber
- 1 cup frozen fire roasted corn kernels
- ¼ cup crispy roasted chickpeas (see recipe tutorial here)
- 1 tablespoons cotija cheese for topping (optional)
For the dressing we'll need:
- 1 large clove garlic, minced
- ½ teaspoon dijon mustard
- zest and juice of one lime
- ¼ teaspoon dried chili powder
- ¼ cup good quality extra virgin olive oil
- ¼ cup avocado oil
- ¼ cup cotija cheese
- Kosher salt and ground black pepper to taste
How to Make This Easy Crispy Chickpea Salad
Heat a medium sized skillet on medium heat and spritz with cooking spray or a small drizzle of olive oil. Add the frozen corn and cook through, stirring occasionally, until warmed through. You won’t need to char it because it already is done; we’re just defrosting here and cooking off any moisture from the defrosting period.
Meanwhile, in a large bowl prep your dressing by whisking together the minced garlic, mustard, lime zest and juice, and chili powder until smooth. Whisk in the olive oil in a steady stream, then whisk in the avocado oil until smooth and emulsified. Stir in the cotija cheese, taste, and adjust seasonings as desired with salt, pepper, and extra chili powder or more cheese. Another option is to blend everything here for the dressing to make it smooth.
Wash and chop your greens and add to the dressing, but don’t mix just yet. Layer in your cucumber, cooked corn, and crispy chickpeas. Then toss and mix together until every bit is covered in the silky smooth, tangy dressing. Top with more cheese and a sprinkling of chili powder. Plate and serve.
More Salads for Easy Meals
Seasonal salads are never boring or dull when we’re using the freshest ingredients. Here are a few of my favorite salads through the seasons:
- Autumn: This Fall Harvest Salad is one we love to make with Delicata Squash.
- Winter: Grated Beet and Carrot Salad is tossed with a Blood Orange Vinaigrette that makes the most of winter produce like root veggies and citrus.
- Spring: Fire Roasted Corn and Chickpea Salad is a Favorite using frozen or fresh corn.
- Summer: When the watermelon is crisp and sweet, we love this watermelon salad tossed with a chili lime dressing. It’s a winner.
Crispy Chickpea Salad with Lime Cotija Dressing
Ingredients
- 3 cups of chopped greens e.g., romaine, spinach, de-stemmed kale, mixed greens—whatever you have on hand or whatever you like the most though I will advocate for romaine here as it hold the dressing really well
- ½ cup cilantro leaves roughly chopped
- ¼ cup diced cucumber
- 1 cup frozen fire roasted corn kernels
- ¼ cup crispy roasted chickpeas see recipe tutorial here
- 1 tablespoons cotija cheese for topping optional
Lime Cotija Dressing
- 1 large clove garlic minced
- ½ teaspoon dijon mustard
- zest and juice of one lime
- ¼ teaspoon dried chili powder
- ¼ cup good quality extra virgin olive oil
- ¼ cup avocado oil
- ¼ cup cotija cheese
- Kosher salt and ground black pepper to taste
Instructions
- Heat a medium sized skillet on medium heat and spritz with cooking spray or a small drizzle of olive oil. Add the frozen corn and cook through, stirring occasionally, until warmed through. You won’t need to char it because it already is done; we’re just defrosting here and cooking off any moisture from the defrosting period.
- Meanwhile, in a large bowl prep your dressing by whisking together the minced garlic, mustard, lime zest and juice, and chili powder until smooth. Whisk in the olive oil in a steady stream, then whisk in the avocado oil until smooth and emulsified. Stir in the cotija cheese, taste, and adjust seasonings as desired with salt, pepper, and extra chili powder or more cheese. Another option is to blend everything here for the dressing to make it smooth.
- Wash and chop your greens and add to the dressing, but don’t mix just yet. Layer in your cucumber, cooked corn, and crispy chickpeas. Then toss and mix together until every bit is covered in the silky smooth, tangy dressing. Top with more cheese and a sprinkling of chili powder. Plate and serve.
