Crispy Chili-Lime Chickpea Salad

• 分量: 4 servings
• 調理時間: 40 minutes
• 総時間: 1 hour

材料

2 (15-oz.) cans chickpeas, drained, rinsed, patted dry

6 tbsp. extra-virgin olive oil, divided

Juice of 2 limes, divided

Kosher salt

1 1/2 tsp. chili powder

1 1/2 oz. fresh or frozen corn kernels

1/4 small red onion, thinly sliced

8 oz. cherry tomatoes, quartered

1/2 c. plain Greek yogurt

1/2 tsp. garlic powder

1/2 tsp. onion powder (optional)

2 medium jalapeños, seeds and ribs removed, coarsely chopped, divided

1/2 bunch fresh cilantro, leaves picked, divided, tender stems coarsely chopped

1 medium avocado, halved, thinly sliced, divided

1/4 c. crumbled feta (optional)

1/4 c. thinly sliced chives

手順

Place a rack in center of oven; preheat to 425°. On a large baking sheet, toss chickpeas, 2 tablespoons oil, juice of 1/2 lime, and 1 teaspoon salt. Spread in an even layer.

Roast chickpeas, stirring halfway through, until crispy, about 30 minutes. Add chili powder, toss to coat, and continue to roast until color slightly deepens, about 5 minutes more. Transfer to a plate and let cool.

On same baking sheet, toss corn with 1 tablespoon oil. Roast until just starting to take on color, 8 to 10 minutes.

Meanwhile, in a small bowl, toss onion, tomatoes, 1 tablespoon lime juice, and a pinch of salt. Let sit until ready to use.

In a blender, blend yogurt, garlic powder, onion powder (if using), half of jalapeño, cilantro stems, half of cilantro leaves, one-quarter of avocado, 2 tablespoons oil, juice of 1 lime, and 1/2 teaspoon salt until smooth. Taste and adjust seasonings as needed.

On a platter, combine tomato mixture, corn, remaining jalapeño, and half of remaining cilantro leaves; season with salt, if needed. Spread in an even layer. Top with chickpeas, remaining avocado, and a drizzle of dressing. Sprinkle with feta (if using), chives, and remaining cilantro leaves.

栄養

• カロリー: 654
• 脂肪総量: 38 g
• 飽和脂肪: 7 g
• トランス脂肪: 0 g
• コレステロール: 13 mg
• ナトリウム: 1047 mg
• 炭水化物総量: 45 g
• 食物繊維: 20 g
• 糖質総量: 13 g
• タンパク質: 22 g