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Clean recipe · delish.com

Crispy Chili-Lime Chickpea Salad

Spicy, creamy, and crunchy—this satisfying chickpea salad hits all the notes! Crispy baked chickpeas are the star, tossed with chili powder for lots of flavor.

Original recipe: delish.com

Yield:
4 servings
Prep:
40 min
Cook:
0 sec
Total:
1 hr
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Ingredients

  1. 2 (15-oz.) cans chickpeas, drained, rinsed, patted dry
  2. 6 tbsp. extra-virgin olive oil, divided
  3. 2 limes, juiced, divided
  4. Kosher salt
  5. 1 1/2 tsp. chili powder
  6. 1 1/2 oz. fresh or frozen corn kernels
  7. 1/4 small red onion, thinly sliced
  8. 8 oz. cherry tomatoes, quartered
  9. 1/2 c. plain Greek yogurt
  10. 1/2 tsp. garlic powder
  11. 1/2 tsp. onion powder (optional)
  12. 2 medium jalapeños, seeds and ribs removed, coarsely chopped, divided
  13. 1/2 bunch fresh cilantro, leaves picked, divided, tender stems coarsely chopped
  14. 1 medium avocado, halved, thinly sliced, divided
  15. 1/4 c. crumbled feta (optional)
  16. 1/4 c. thinly sliced chives

Instructions

  1. Place 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. Roast 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. On same baking sheet, toss corn with 1 tablespoon oil. Roast until just starting to take on color, 8 to 10 minutes.
  4. Meanwhile, in a small bowl, toss onion, tomatoes, 1 tablespoon lime juice, and a pinch of salt. Let sit until ready to use.
  5. In 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. On 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.