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Roasted Chickpea Salad

This Roasted Chickpea and fresh veggie salad, is so flavorful and refreshing! For those days that you want something delicious without too much hassle. The chickpeas are roasted in EVOO, spices and they are nestled in a bed of fresh spring greens. With the addition of cucumbers, snap peas, grilled corn and zesty lemon pickled onions for a delicious veggie combination. Queso cotija adds in salty and cheesy goodness that blends so well with the bright cilantro dressing that has a hint of jalapeno and fresh herb!
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 5 people
Ingredients Equipment Method

Ingredients
  

  • 5 C Spring mix lettuce
  • 1 Can Chickpeas 15.5 oz. drained
  • 1 C Snap peas Fresh
  • 1 Cucumber
  • 1 Cob Corn Fresh
  • 2 Tbsp Extra Virgen Olive Oil
  • 1 1/2 tsp Paprika
  • 1 tsp Garlic powder
  • 1/4 tsp Salt
  • 1 tbsp Parsley dried
  • 1/3 C Queso cotija
  • 2 Green onions chopped
Tangy Cilantro Dressing
  • 2 lemons medium
  • 1 Jalapeno medium
  • 1/2 C Cottage cheese
  • 1/2 C Crema Mexicana
  • 1 Bunch Cilantro
  • 1/2 tsp Salt or to taste
  • 2 cloves Garlic Medium and fresh
Lemon Pickled Red Onions
  • 1/2 C Onion red
  • 3 lemons

Equipment

  • 1 sheet pan
  • 1 Blender

Method
 

  1. Start by draining chickpeas, and adding them to a bowl.
  2. Mix in olive oil, salt, paprika, garlic, pepper and parsley. Place onto a lined baking sheet and roast for 15 minutes at 400 degrees Fahrenheit. Place whole corn in the microwave for 3 minutes and then on the same sheet pan and grill with the chickpeas for some char marks.
  3. In a blender add Mexican sour cream, cottage cheese, jalapeno, garlic, salt, cilantro, the juice of two lemons and blend. Place in a bowl and set aside.
  4. Julienne the red onion and place into a small bowl with the juice of three lemons set aside. *this will make extra and enough to enjoy on other dishes.
  5. Chop green onion and cucumbers
  6. Strip kernels from the cob and place aside.
  7. Next, let's assemble.. Place a bed of greens in a large serving dish
  8. Add in snap peas, corn, green onion, cucumber and queso cotija.
  9. Spread a few pickled onions throughout and chopped green onions.
  10. Add in the roasted chickpeas.
  11. Top with the tangy cilantro dressing and Enjoy!