Chickpea Street Corn Salad

• total time: 4 minutes

Ingredients

Recipe

Chickpeas

2 (15oz) cans garbanzo bean (chickpeas), drained

2 tsp smoked paprika

1 tsp chili powder

1 tsp cumin

1/2 tsp sea salt

1/4 tsp ground black pepper

Salad

1 tbsp extra virgin olive oil

5 cups frozen corn

1 green bell pepper, diced

1 jalepeno, diced (DON’t ADD IF YOU DON”T LIKE SPICE)

1/2 cup plant-based feta

2/3 cup cilantro

2 avocados, diced

Chipotle Dressing

1/2 cup plant-based mayo

2 tbsp unsweetned plant-based yogurt

2 cloves garlic, grated or very finely chopped

3 tbsp chipotle peppers in adobo sauce, chopped

1/2 tsp salt

the juice from 1 lime

2 tbsp extra virgin olive oil

Directions

Add all the chickpea ingredients to a large bowl and mix well to combine. Set aside to marinate while you ptep the remaining ingredients.

Heat olive oil over medium-high heat in a large skillet. Add the corn and cook for 2-3 minutes undisturbed until charred. Stir and cook another 1-2 minutes until warmed through. Remove and set aside to cool.

Meanwhile, make the dressing by whisking or blending all ingredients until smooth and creamy.

Add the salad ingredients to a large salad bowl and toss in half of the dressing. Add the chickpeas and top with remaining dressing to serve.