Description

This Crispy Chili-Lime Chickpea Salad is a vibrant, flavorful dish combining roasted chickpeas with a tangy lime dressing, fresh vegetables, and creamy Greek yogurt. Perfect as a light lunch or a side, it delivers a satisfying crunch balanced by spicy, zesty, and fresh herbaceous notes.

Ingredients

Scale

Roasted Chickpeas

2 (15-oz.) cans chickpeas, drained, rinsed, and 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 Vegetables & Mix

1/4 small red onion, thinly sliced
8 oz cherry tomatoes, quartered
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 cup crumbled feta cheese (optional)
1/4 cup thinly sliced chives

Dressing

1/2 cup plain Greek yogurt
1/2 tsp garlic powder
1/2 tsp onion powder (optional)
2 tbsp extra-virgin olive oil
Juice of 1 lime
1/2 tsp kosher salt

Instructions

Preheat and Prepare Chickpeas: 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 kosher salt. Spread chickpeas in an even layer on the baking sheet.
Roast Chickpeas: Roast chickpeas for about 30 minutes, stirring halfway through to promote even crisping. After 30 minutes, sprinkle chili powder over chickpeas, toss to coat evenly, then roast for an additional 5 minutes until the color deepens slightly. Transfer to a plate and let cool.
Roast Corn: Toss the corn kernels with 1 tablespoon olive oil directly on the same baking sheet. Roast until the corn starts to take on a slight color, approximately 8 to 10 minutes.
Prepare Tomato and Onion Mixture: In a small bowl, combine thinly sliced red onion, quartered cherry tomatoes, 1 tablespoon lime juice, and a pinch of salt. Toss gently and let sit aside to marinate briefly.
Make the Dressing: In a blender, mix plain 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 kosher salt. Blend until smooth. Taste and adjust seasoning as needed.
Assemble the Salad: On a platter, combine the marinated tomato and onion mixture, roasted corn, the remaining chopped jalapeño, and half of the remaining cilantro leaves. Season with salt if needed and spread evenly. Top this base with roasted chickpeas, the remaining avocado slices, and a drizzle of the prepared dressing. Finish by sprinkling crumbled feta cheese (if using), sliced chives, and the remaining cilantro leaves over the top.

Notes

For extra heat, keep the jalapeño seeds or add extra chili powder to the chickpeas.
Roasting chickpeas until fully crisp is key for texture – ensure they are patted dry before roasting.
Use frozen corn if fresh is unavailable; thaw and drain before roasting.
Feta cheese is optional but adds a nice tangy contrast; omit for a dairy-free version.
Leftover dressing can be refrigerated for up to 3 days and used as a dip or salad topping.
To make this salad vegan, substitute Greek yogurt with a plant-based yogurt and omit feta cheese.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Salad
Method: Roasting
Cuisine: American

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