Crispy Chickpea Salad with Lime Cotija Dressing
I love this version of an "almost Summer" salad as we can use frozen corn if we can't find fresh. The recipe makes one salad so double up accordingly if serving a crowd.
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
- 1/2 cup cilantro leaves roughly chopped
- 1/4 cup diced cucumber
- 1 cup frozen fire roasted corn kernels
- 1/4 cup crispy roasted chickpeas see recipe tutorial here
- 1 tablespoons cotija cheese for topping optional
Lime Cotija Dressing
- 1 large clove garlic minced
- 1/2 tsp dijon mustard
- zest and juice of one lime
- 1/4 tsp dried chili powder
- 1/4 cup good quality extra virgin olive oil
- 1/4 cup avocado oil
- 1/4 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.