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an overhead shot of a serving of smoky corn and chickpea mixed green salad with jalapeno pepita yogurt dressing on top on a light pink background

Smoky Roasted Chickpea + Corn Mixed Green Salad with Creamy Jalapeño Basil Dressing


  • Author: Allison
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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