Crispy Chili-Lime Chickpea Salad Recipe

Introduction

This Crispy Chili-Lime Chickpea Salad is a vibrant and flavorful dish that combines crunchy roasted chickpeas with fresh vegetables and a tangy, creamy dressing. It’s a perfect light meal or a tasty side that bursts with zesty lime and a touch of heat.

Ingredients

• 2 (15-oz.) cans chickpeas, drained, rinsed, patted dry
• 6 tbsp. extra-virgin olive oil, divided
• 2 limes, juiced, 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

Instructions

1. Step 1: Place a rack in the center of the oven and preheat to 425°F (220°C). On a large baking sheet, toss the chickpeas with 2 tablespoons of olive oil, juice of 1/2 lime, and 1 teaspoon of kosher salt. Spread the chickpeas out in an even layer.
2. Step 2: Roast the chickpeas, stirring halfway through, until crispy, about 30 minutes. Sprinkle with chili powder, toss to coat, and continue roasting until the color deepens slightly, about 5 minutes more. Transfer the chickpeas to a plate and let cool.
3. Step 3: Using the same baking sheet, toss the corn kernels with 1 tablespoon olive oil. Roast until they begin to brown lightly, about 8 to 10 minutes.
4. Step 4: In a small bowl, combine the sliced red onion, quartered cherry tomatoes, 1 tablespoon lime juice, and a pinch of salt. Let this mixture sit until you are ready to assemble the salad.
5. Step 5: In a blender, combine Greek yogurt, garlic powder, onion powder (if using), half of the chopped jalapeño, cilantro stems, half of the cilantro leaves, one-quarter of the sliced avocado, 2 tablespoons olive oil, juice of 1 lime, and 1/2 teaspoon salt. Blend until smooth. Taste and adjust seasoning as needed.
6. Step 6: On a serving platter, mix the tomato-onion mixture, roasted corn, remaining jalapeño, and half of the remaining cilantro leaves. Season with salt if needed and spread in an even layer. Top with the roasted chickpeas, remaining avocado slices, and drizzle with the prepared dressing. Garnish with crumbled feta (if using), sliced chives, and remaining cilantro leaves.

Tips & Variations

• For extra crunch, roast chickpeas until very crispy and let them cool completely before adding.
• Use smoked paprika instead of chili powder for a smoky flavor twist.
• Substitute Greek yogurt with a dairy-free yogurt for a vegan option.
• Add a handful of toasted pumpkin seeds or pepitas for added texture.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent sogginess. Reheat the roasted chickpeas briefly in a skillet or oven to restore their crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, but be sure to drain canned corn well and pat dry before roasting to avoid excess moisture. Roasting canned corn can help enhance its flavor.

How spicy is this salad?

This salad has a mild to moderate heat from the jalapeños and chili powder, but you can adjust the amount of jalapeño or omit the seeds to make it milder.

Crispy Chili-Lime Chickpea Salad Recipe

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4.9 from 92 reviews

Crispy Chili-Lime Chickpea Salad is a vibrant, flavorful dish combining roasted crunchy chickpeas seasoned with chili powder and zesty lime with fresh veggies and a creamy cilantro-jalapeño yogurt dressing. This refreshing salad balances spicy, tangy, and creamy elements, perfect as a hearty appetizer or light meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chickpeas and Roasting

• 2 (15-oz.) cans chickpeas, drained, rinsed, patted dry
• 2 tbsp. extra-virgin olive oil
• Juice of 1/2 lime
• 1 tsp. kosher salt
• 1 1/2 tsp. chili powder

Roasted Corn

• 1 1/2 oz. fresh or frozen corn kernels
• 1 tbsp. extra-virgin olive oil

Fresh Vegetable Mixture

• 1/4 small red onion, thinly sliced
• 8 oz. cherry tomatoes, quartered
• 1 tbsp. lime juice
• Pinch of kosher salt
• Remaining 1 1/2 tsp. kosher salt (to taste)

Dressing

• 1/2 cup plain Greek yogurt
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder (optional)
• 1 medium jalapeño, seeds and ribs removed, coarsely chopped (half for dressing)
• 1/4 bunch fresh cilantro, tender stems coarsely chopped (half for dressing, half for salad)
• 1/4 medium avocado, thinly sliced (quarter for dressing)
• 2 tbsp. extra-virgin olive oil
• Juice of 1 lime
• 1/2 tsp. kosher salt

Assembly

• Remaining 1 medium jalapeño, seeds and ribs removed, coarsely chopped
• Remaining 1/4 bunch fresh cilantro leaves
• Remaining 3/4 medium avocado, halved and thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup thinly sliced chives

Instructions

1. Preheat and Prepare Chickpeas: Place a rack in the center of the oven and preheat to 425°F. On a large baking sheet, toss the drained and dried chickpeas with 2 tablespoons olive oil, juice of 1/2 lime, and 1 teaspoon kosher salt. Spread them evenly on the baking sheet.
2. Roast Chickpeas: Roast the chickpeas for about 30 minutes, stirring halfway to ensure even cooking, until they become crispy. Then add the chili powder, toss to coat thoroughly, and continue roasting for about 5 more minutes until the color deepens slightly. Remove and let cool on a plate.
3. Roast Corn: Using the same baking sheet, toss the corn kernels with 1 tablespoon olive oil and roast for 8 to 10 minutes until they start to brown slightly.
4. Prepare Tomato Mixture: In a small bowl, combine the thinly sliced red onion, quartered cherry tomatoes, 1 tablespoon lime juice, and a pinch of kosher salt. Mix well and let sit to develop flavors while other components are prepared.
5. Make the Dressing: In a blender, combine Greek yogurt, garlic powder, optional onion powder, half of the chopped jalapeño, cilantro stems, half of the cilantro leaves, one-quarter of the sliced avocado, 2 tablespoons olive oil, juice of 1 lime, and 1/2 teaspoon kosher salt. Blend until smooth. Taste and adjust seasoning if necessary.
6. Assemble the Salad: On a serving platter, combine the tomato and onion mixture, roasted corn, remaining chopped jalapeño, and half of the remaining cilantro leaves. Season with additional salt if needed. Spread this mixture evenly.
7. Add Toppings: Top the vegetable layer with the crispy roasted chickpeas, remaining sliced avocado, and drizzle the creamy cilantro-jalapeño yogurt dressing over everything. Finally, sprinkle crumbled feta cheese (if using), thinly sliced chives, and the remaining cilantro leaves over the top.

Notes

• For extra heat, leave some jalapeño seeds in or add more jalapeño.
• If you prefer vegan, substitute Greek yogurt with a plant-based alternative and omit feta cheese.
• Pat chickpeas dry thoroughly to ensure they roast crispy.
• The chili powder can be adjusted to taste or substituted with smoked paprika for a different flavor.
• This salad can be served warm or cold and is great for meal prep as it holds well in the fridge for 1-2 days.

Keywords: chickpea salad, roasted chickpeas, chili lime salad, vegetarian salad, healthy salad, Greek yogurt dressing, easy summer salad