Crispy Chili-Lime Chickpea Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
