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

Step 1: Place a rack in the center of the oven and preheat to 425°F. On a large baking sheet, toss chickpeas with 2 tablespoons olive oil, juice of 1/2 lime, and 1 teaspoon kosher salt. Spread them in an even layer.

Step 2: Roast chickpeas, stirring halfway through, until crispy, about 30 minutes. Add chili powder, toss to coat, and roast for about 5 minutes more until the color slightly deepens. Transfer to a plate and let cool.

Step 3: On the same baking sheet, toss corn with 1 tablespoon olive oil. Roast until just starting to brown, 8 to 10 minutes.

Step 4: Meanwhile, in a small bowl, toss onion, tomatoes, 1 tablespoon lime juice, and a pinch of salt. Let sit until ready to use.

Step 5: In a blender, combine Greek yogurt, garlic powder, onion powder (if using), half of the jalapeño, cilantro stems, half of the cilantro leaves, one-quarter of the avocado, 2 tablespoons olive oil, juice of 1 lime, and 1/2 teaspoon salt. Blend until smooth. Taste and adjust seasoning as needed.

Step 6: On a large platter, combine the tomato mixture, roasted corn, remaining jalapeño, and half of the remaining cilantro leaves. Season with salt if needed and spread in an even layer.

Step 7: Top the vegetables with the roasted chickpeas, remaining avocado slices, and drizzle with the yogurt dressing. Sprinkle with feta (if using), chives, and the remaining cilantro leaves to finish.

Tips & Variations

For extra crunch, dry chickpeas thoroughly before roasting and stir midway to promote even crisping.

Substitute jalapeños with milder peppers if you prefer less heat, or add a pinch of cayenne for more spice.

Use fresh corn when in season for the best sweetness, or substitute with frozen if not available.

Try swapping cilantro with fresh parsley or basil for a different herbaceous note.

FAQs

Can I make this salad vegan?

Yes, replace the Greek yogurt with a plant-based yogurt and omit the feta to keep the salad vegan-friendly without sacrificing creaminess.

How do I keep the chickpeas crispy?

Make sure chickpeas are dry before roasting and spread them out evenly on the baking sheet without overcrowding. Store them separately and re-crisp in a hot oven briefly if they soften after storage.