Roasted Chickpea Salad with Herb Yogurt Dressing

arugula, roasted chickpeas, corn, tomatoes, pepper, onion, and cheese in a large serving bowl

Roasted Chickpea Salad with Herb Yogurt Dressing

This delicious vegetarian salad features spicy roasted chickpeas, tomatoes, bell pepper, arugula, cotija, charred corn, and a yogurt-based dressing. Serve as a main or side dish.

Course Main Course, Salad, Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 296kcal

Author Lizzie Streit, MS, RDN

Ingredients

For the salad

1 15.5-ounce can chickpeas drained, rinsed, and patted dry
2 teaspoon extra virgin olive oil
½ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon smoked paprika
Salt to taste
1.5 cups Trader Joe's frozen roasted corn see notes for substitutions
1 tablespoon butter
3 cups baby arugula
2 cups cherry tomatoes halved
1 bell pepper diced
½ cup diced red onion
½ cup crumbled cotija cheese

For the dressing

½ cup plain Greek yogurt
1 scallion thinly sliced
2 cloves garlic minced
2 tablespoon chopped fresh dill
½ lime juiced, more to taste
Water to thin, as needed

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with foil. After you drain and rinse the canned chickpeas, make sure you pat them dry as best as you can to remove as much water as possible.
In a mixing bowl, whisk together the olive oil, cumin, chili powder, and paprika. Add the chickpeas and toss until coated, seasoning with salt as desired. Spread the chickpeas out in a single layer on the lined baking sheet. Bake for 25 to 30 minutes, gently shaking the baking sheet halfway through to rotate the chickpeas, until the chickpeas are browned and crispy.
In the meantime, prepare the other ingredients for the salad. If using the Trader Joe's corn, cook according to package instructions (with butter in a skillet until warmed through). One package yields about 1.5 cups cooked corn. Combine the salad ingredients in a large bowl.
In a separate bowl, whisk together the yogurt, scallions, garlic, dill, and lime juice. Add small amounts of water as needed to thin the dressing to your liking. Taste and adjust seasonings as desired.
When the chickpeas are ready, add them to the bowl with the other salad ingredients. Drizzle with the yogurt dressing and toss until coated.
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Notes

If you do not have the TJ's corn, use canned corn (be sure to drain it), regular frozen corn, or fresh corn. Cook the frozen or fresh corn in a little butter in a skillet for 5 to 7 minutes until warmed through before adding to the salad.
The chickpeas lose their crispiness over time, so the salad will be best served right away if you want crispy chickpeas. However, it still tastes delicious even if the chickpeas aren't crispy anymore. To prep in advance, combine all of the ingredients except the dressing in an airtight container and keep in the fridge for up to a few days. Add the dressing right before serving.

Nutrition