This Smoky Roasted Chickpea + Corn Mixed Green Salad with Creamy Jalapeño Basil Goddess Dressing is the ultimate summer salad. Smoky roasted chickpeas and corn, cucumber, pickled radishes, and avocado are served atop a bed of mixed greens with creamy jalapeño, cilantro, and basil dressing.
This summer, I will be sharing a couple of recipes each week made with produce from the Community Supported Agriculture baskets at Ottawa Farm Fresh, a small organic farm in Gloucester, Ontario- just ten minutes away from downtown Ottawa. I visited the farm for the first time this past weekend to pick up my CSA basket, which was brimming with beets, carrots, arugula, lettuce, mixed greens, cucumbers, radishes, and green onions. I was in awe at the abundance so early in the growing season. It is clear that the farmers, Jonathan and Jolianne, put a ton of thought, energy, and care into growing food, and that comes through in the beauty and flavour of their vegetables.
As soon as I got home from the farm, I was giddy with excitement about creating recipes with the veggies in the coming days. I knew that I wanted to develop one salad recipe, but I didn’t want it to be just any salad. I wanted a salad with an array of colours, textures, and flavours, along with plenty of nutrients. Enter this smoky roasted corn and chickpea mixed green salad. Corn isn’t quite in season here in eastern Ontario, so I ended up using organic frozen corn. It’s being roasted, so even if you use frozen corn, you will still get that amazing sweet flavour. I definitely recommend using local mixed greens, radishes, cucumber, and herbs in this salad, though. As they say at Ottawa Farm Fresh, “Life is too short for grocery store vegetables.” Seriously, the growing season in this part of the country is quite short, so I say we take advantage of the local abundance while it lasts! Deal? Deal.
Smoky Roasted Chickpea + Corn Mixed Green Salad: The Details
This salad consists of quick pickled radishes, smoky roasted chickpeas and corn, a creamy green jalapeño yogurt herb pepita dressing, mixed greens, cucumber, avocado, and green onion. It definitely has a southwestern flair, which to me is so summery!
ingredients you’ll need
- For the quick pickled radishes, you’ll need radishes, water, apple cider vinegar, sea salt, and maple syrup or cane sugar.
- For the smoky roasted chickpeas and corn, you’ll need chickpeas, corn, extra virgin olive oil, smoked paprika, garlic powder, and sea salt.
- For the creamy jalapeño herb dressing, you’ll need Greek yogurt, lime juice, pepitas, pickled jalapeños, sea salt, pepper, honey, garlic, cilantro, and basil.
- For preparing the salad, you’ll need mixed greens, cucumber, green onions, and avocado.
the method
Make the quick pickled radishes: Place the sliced radishes in a heatproof 16-oz glass jar. In a small saucepan, combine the water, apple cider vinegar, salt, and syrup or sugar. Bring to a low boil and pour over the radishes. Set aside for 30 minutes to pickle, or allow to cool slightly before securing the lid and refrigerating for up to 4 days.
Make the smoky roasted chickpeas and corn: Preheat the oven to 400 degrees F. Place the chickpeas and corn in the middle of a large rimmed baking sheet. Drizzle with the oil and sprinkle with the smoked paprika, garlic powder, and salt. Toss to coat. Roast for 25 minutes and set aside to cool.
Make the creamy jalapeño herb dressing: Place the Greek yogurt, lime juice, pepitas, jalapeño, salt, pepper, honey, garlic, cilantro, and basil in a blender or food processor. Blend or process until smooth, adding up to 1/4 cup of water to thin out. Pour into a jar until ready to serve.
Assemble the salad: Divide the mixed greens between bowls. Top with the roasted chickpeas and corn, quick pickled radishes, cucumber, green onion, avocado, additional pepitas, and the dressing. EAT! P.S. My hand in the photo below has some beet stains on it; that’s a sneak peek of tomorrow’s recipe, honey chèvre and beet CROSTINI! Yummmm.
more of my favourite summer salad recipes
- Moroccan Lentil Carrot Salad (Vegan)
- Roasted Beets on Arugula Salad with Whipped Tofu + Socca
- Thai Tempeh Quinoa Mango Salad
I hope that you love this smoky chickpea and corn mixed green salad! If you make it, let me know how you enjoyed it by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made. 🙂
Enjoy!
Print
Smoky Roasted Chickpea + Corn Mixed Green Salad with Creamy Jalapeño Basil Dressing
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
This Smoky Roasted Chickpea + Corn Mixed Green Salad with Creamy Jalapeño Basil Goddess Dressing is the ultimate summer salad. Smoky roasted chickpeas and corn, cucumber, pickled radishes, and avocado are served atop a bed of mixed greens with creamy jalapeño, cilantro, and basil dressing.
Ingredients
Quick Pickled Radishes
- 1 1/2 cups thinly sliced radishes
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 3/4 teaspoon sea salt
- 1 teaspoon maple syrup or cane sugar
Smoky Roasted Chickpeas and Corn
- 2 cups cooked chickpeas
- 1 cup corn kernels (thawed if frozen and organic if possible)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon sea salt
Creamy jalapeño Herb Dressing (Makes Extra)
- 1/2 cup Greek yogurt
- 1/4 cup freshly squeezed lime juice
- 1/2 cup pepitas
- 2 tablespoons pickled jalapeños
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 teaspoon raw honey
- 2 medium garlic cloves
- 1 lightly packed cup fresh cilantro, some stems are okay
- 1/2 cup fresh basil
- Up to 1/4 cup water, as needed
Everything Else
- 8 cups mixed greens
- 1/2 of an English cucumber, sliced
- 4 green onions, thinly sliced
- 1 ripe avocado, sliced
- Pepitas
Instructions
- Make the quick pickled radishes: Place the sliced radishes in a heatproof 16-oz glass jar. In a small saucepan, combine the water, apple cider vinegar, salt, and syrup or sugar. Bring to a low boil and pour over the radishes. Set aside for 30 minutes to pickle, or allow to cool slightly before securing the lid and refrigerating for up to 4 days.
- Make the smoky roasted chickpeas and corn: Preheat the oven to 400 degrees F. Place the chickpeas and corn in the middle of a large rimmed baking sheet. Drizzle with the oil and sprinkle with the smoked paprika, garlic powder, and salt. Toss to coat. Roast for 25 minutes and set aside to cool.
- Make the creamy jalapeño herb dressing: Place the Greek yogurt, lime juice, pepitas, jalapeño, salt, pepper, honey, garlic, cilantro, and basil in a blender or food processor. Blend or process until smooth, adding up to 1/4 cup of water to thin out. Pour into a jar until ready to serve.
- Assemble the salad: Divide the mixed greens between bowls. Top with the roasted chickpeas and corn, quick pickled radishes, cucumber, green onion, avocado, additional pepitas, and the dressing. EAT!
Notes
Make it vegan: Use non-dairy yogurt instead of Greek yogurt.
- Category: Main Course, Side Dish
Keywords: smoky roasted chickpea and corn salad with creamy jalapeño goddess dressing
Leave a Reply