Description
A refreshing salad combining chickpeas, roasted corn, and avocado with a zesty lime vinaigrette.
Ingredients
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 cups roasted corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup chopped fresh cilantro
- 1 avocado, diced
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup olive oil
- 2 tablespoons water
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Instructions
- Prepare the Lime Vinaigrette: In a small bowl, whisk together lime juice, olive oil, water, maple syrup, minced garlic, cumin, salt, and pepper. Set this dressing aside.
- Roast the Corn: If using fresh corn, shuck it and roast it in the oven at 400°F (200°C) for 20-25 minutes, until kernels are tender and slightly charred. Allow to cool, then cut kernels off the cob. If using frozen corn, thaw and roast in a pan until lightly toasted.
- Combine Salad Ingredients: In a large bowl, mix the rinsed chickpeas, roasted corn, diced red bell pepper, chopped red onion, and chopped cilantro.
- Add Vinaigrette: Pour the lime vinaigrette over the salad and toss gently to coat everything evenly.
- Add Avocado: Just before serving, fold in the diced avocado gently to keep it from turning mushy.
- Season to Taste: Taste the salad and adjust the seasoning with salt and pepper as needed.
- Serve: Serve the salad immediately or chill for later. Great as a side dish or light lunch.
Notes
Add jalapeños for heat or cucumbers/radishes for extra crunch. Make the vinaigrette ahead to save time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican