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Mexican Chickpea Chop Salad
This Mexican inspired salad combination packs a huge hit of citrus acidity, smoke and spice.
Prep Time: 00:10
Cook Time: 00:30
2 red bell peppers
2 cobbs of corn
1 1/2 packs cherry tomato
3 mini cucumbers
2 handfuls chopped mixed greens
1 15 oz. can chickpeas
goat's milk feta cheese (to top)
1 tbsp paprika
1/2 tsp cayenne pepper
1/2 tbsp garlic powder
2 tbsp olive oil
cracked salt and pepper to taste
1/3 cup extra virgin olive oil
1/4 cup sherry vinegar
2 tbsp plain greek yogurt
1 Small lime, juiced
2 tbsp lemon juice
1 tsp kosher salt
1 tsp cracked black pepper
1 1/2 tbsp honey
1 Clove minced garlic
1Preheat oven to 450°F. Cut bell peppers into quarters and place peppers and corn on a baking tray.
2Remove peppers from oven after 15-20 minutes (or when the skin has blackened). Run the peppers under cold water to remove blackened skin.
3Leave the corn in the oven for an extra 10 minutes (or until it is golden brown) and set it aside to cool. Do not turn the oven off you will need it for roasting chickpeas (step 6).
4Once cool, slice peppers vertically and cut corn off the cob. Place in a medium bowl and sprinkle lightly with extra virgin olive oil and sea salt.
5Chop and slice the rest of your salad ingredients and combine in a large bowl.
6Roasted Chickpeas: Strain chickpeas from the can, rinse thoroughly under cold water and blot dry. Set aside. Line a baking tray with parchment paper. Prepare seasoning by combining ingredients in a large ziplock bag. Add chickpeas to ziploc bag with seasoning mixture and shake well to combine. Add seasoned chickpeas to prepared baking sheet and place into hot oven for 25-30 mins (or until crunchy and browned).
7To make dressing: Whisk together dressing ingredients in a small bowl and let cool in refrigerator.
8Top salad with roasted chick peas, feta cheese, and dressing-enjoy!
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