This delicious chickpea salad is crunchy, creamy, and spicy—it hits all the right notes. It appears as though cowboy caviar visited Baja California! The highlight is the crispy baked chickpeas, which are sprinkled with chili powder and lime juice for a tiny kick of spice.
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:
Step:No:01
Set an oven rack in the center and preheat the oven to 425°. Combine chickpeas, 2 tablespoons oil, 1/2 lime juice, and 1 teaspoon salt on a wide baking sheet. Distribute evenly across the layer.
Step:No:02
Roast chickpeas for about 30 minutes, tossing halfway through, or until crispy. After adding the chili powder and tossing to coat, roast for a further five minutes or until the color begins to deepen somewhat. After transferring, cool on a plate.Step:No:03
Mix 1 tablespoon of oil with the corn on the same baking sheet. Roast for 8 to 10 minutes, or until color is just beginning to appear.Step:No:04
In the meantime, combine the onion, tomatoes, 1 tablespoon of lime juice, and a little pinch of salt in a small bowl. Wait to use until you're ready.Step:No:05
Blend yogurt, 1/2 teaspoon salt, 1/2 tablespoon oil, 1 lime juice, half of the jalapeño, half of the cilantro leaves, half of the stems, and one quarter of the avocado in a blender until smooth. As necessary, taste and adjust the seasonings.Step:No:06
Transfer the tomato mixture, corn, leftover jalapeño, and half of the cilantro leaves to a dish. Garnish with salt, if desired. Distribute evenly across the layer. Add the remaining avocado, chickpeas, and a sprinkle of dressing on top. Add the remaining cilantro leaves, chives, and feta (if using).
more details for recipes:https://www.delish.com/cooking/recipe-ideas/a60297954/crispy-chili-lime-chickpea-salad-recipe/
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