Mexican Roasted Chickpea Salad
  • 1 (15-ounce)can chickpeasdrained, rinsed and dried
  • 1tablespoon extra-virgin olive oil
  • 1teaspoon ground cumin
  • 1teaspoon chili powder
  • 1teaspoon smoked paprika
  • ½teaspoon salt, divided
  • 2ears sweet cornkernels removed
  • ½cup fresh salsa
  • ¼cup plain almond milk yogurt (TRY: Kite Hill or Silk)
  • ¼cup chopped, fresh cilantro leaves
  • 5ounces mixed lettuce greens
  • Juice of 1 lime
  • 1 pint grape tomatoes, halved
  • 1 avocadopeel and pit removed, thinly sliced
  • 12 mini red, yellow and orange sweet bell peppersseeded and sliced
  1. Preheat oven to 450° F. In a medium bowl, place chickpeas, oil, cumin, chili powder, smoked paprika and salt; toss until well coated.
  2. Spread chickpeas on a baking sheet and bake for 30 to 40 minutes, until brown and crunchy. Watch carefully so as not to burn the chickpeas (stir halfway through).
  3. Heat a skillet over medium heat; spray with nonstick cooking spray and heat corn kernels until browned.
  4. In a small bowl, combine salsa, yogurt and cilantro; set aside. In a large bowl, toss mixed greens with lime juice. Divided mixed greens among four serving bowls. Placing ingredients in piles, top each salad with a quarter of the tomatoes, avocados, sliced peppers, corn and chickpeas. Place dollops of the salsa-yogurt mixture on salads.
Recipe Notes
Nutrition Facts
Mexican Roasted Chickpea Salad
Amount Per Serving
Calories 2312 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 545mg 23%
Total Carbohydrates 48g 16%
Dietary Fiber 12g 48%
Sugars 9g
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (about 2 cups): 312 cal, 9g fat (6g mono, 2g poly, 1g sat), 0mg chol, 545mg sodium, 48g carb (12g fiber, 9g sugars), 11g protein