Crispy Chili-Lime Chickpea Salad

By Alexa PrendergastPublished: Mar 27, 2024

salad tossed with crispy chickpeas, avocado slices, red onions, sliced tomatoes, corn, and topped with herbs and cheese

PHOTO: JULIA GARTLAND; FOOD STYLING: BARRETT WASHBURNE

Spicy, creamy, and crunchy—this satisfying chickpea salad hits all the notes. It’s like cowboy caviar took a trip to Baja California! Crispy baked chickpeas are the star, tossed with lime juice and chili powder for a spicy little bite of intrigue. Juicy tomatoes and lightly roasted corn bulk everything out and add a touch of sweetness. Creamy avocado makes its way into a green goddess-style dressing with cilantro, lime, jalapeño, and Greek yogurt. The whole dish is rounded out with a flurry of herbs and a sprinkle of feta for a dynamic salad with tons of flavor and texture in each bite.

The hardest part of the recipe is not eating all the crispy chickpeas while you’re prepping the other ingredients. Luckily, the prep is super-simple. The best time-saving tip is to not tediously pick cilantro leaves off the stem. The stems have tons of flavor, lots of fiber, and are a beautiful addition atop a dish. Simply chop off the hearty stems below the last plume of leaves (discard or save in your freezer for stock). You’re left with a delicate stem holding together the leaves. Half of them are thrown in the blender, and the rest are used as greenery in the salad, stepping in for your standard leaf.

Did you try making this? Let us know how it went in the comments!

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Yields:: 4 serving(s)
Prep Time:: 40 mins
Total Time:: 1 hr
Cal/Serv:: 654

Ingredients

2
(15-oz.) cans chickpeas, drained, rinsed, patted dry
6 Tbsp.
extra-virgin olive oil, divided
Juice of 2 limes, 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

Directions

1. Step 1Place a rack in center of oven; preheat to 425°. On a large baking sheet, toss chickpeas, 2 tablespoons oil, juice of 1/2 lime, and 1 teaspoon salt. Spread in an even layer.
2. Step 2Roast chickpeas, stirring halfway through, until crispy, about 30 minutes. Add chili powder, toss to coat, and continue to roast until color slightly deepens, about 5 minutes more. Transfer to a plate and let cool.
3. Step 3On same baking sheet, toss corn with 1 tablespoon oil. Roast until just starting to take on color, 8 to 10 minutes.
4. Step 4Meanwhile, in a small bowl, toss onion, tomatoes, 1 tablespoon lime juice, and a pinch of salt. Let sit until ready to use.
5. Step 5In a blender, blend yogurt, garlic powder, onion powder (if using), half of jalapeño, cilantro stems, half of cilantro leaves, one-quarter of avocado, 2 tablespoons oil, juice of 1 lime, and 1/2 teaspoon salt until smooth. Taste and adjust seasonings as needed.
6. Step 6On a platter, combine tomato mixture, corn, remaining jalapeño, and half of remaining cilantro leaves; season with salt, if needed. Spread in an even layer. Top with chickpeas, remaining avocado, and a drizzle of dressing. Sprinkle with feta (if using), chives, and remaining cilantro leaves.