Mexican Salad with Roasted Chickpeas and Charred Corn


Eating a salad a day is a great way to get a good portion of your greens into your daily diet. I'm more likely to eat salads if I serve the greens with some of my favorite foods... like roasted chickpeas and charred corn! This salad is not only healthy, but satisfying. It includes some standard Mexican ingredients (corn, avocado, onion, tomatoes) along with roasted chickpeas, arugula and a light slightly-sweet vinaigrette dressing. 




Serves 2

Ingredients:
  • 4 cups arugula 
  • 1 ripe tomato, diced
  • 1 zucchini, diced
  • 1 ripe avocado, diced
  • 1/2 small red onion, thinly sliced
  • Ear of corn, husked

Dressing Ingredients:
  • Juice of lime (about 2 Tbsp)
  • 2 Tbsp extra virgin olive oil
  • 1 tsp raw honey
  • 1/8 tsp salt
  • pinch of pepper

Roasted Chickpea Ingredients:
  • 1 15-ounce can chickpeas, rinsed and drained (remove any skins that have separated)
  • 1/2 Tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp hot sauce
  • Salt and pepper to taste


Instructions:
  1. Brush husked corn lightly with olive oil. Set aside.
  2. Wash and prepare rest of produce. Set aside.
  3. In a medium bowl, combine drained chickpeas, olive oil, cumin, smoked paprika, hot sauce, salt and pepper; toss until combined. 
  4. Heat large cast iron skillet on medium high heat. 
  5. Place corn one one side of skillet and cook until charred on all sides, about 7-8 minutes.
  6. On the other side of the skillet, place chickpeas (single layer); saute for about 7-8 minutes, stirring occasionally. Set aside.
  7. Whisk all salad ingredients together in a small bowl. Place arugula in a large bowl; lightly drizzle dressing over arugula and mix until arugula is fully coated.
  8. Assemble salad: Divide arugula among 2 salad plates or bowls, Top each plate with 1/2 tomatoes, zucchini, avocado, onion, and corn. Top with heaping 1/2 cup of chickpeas. Drizzle with remaining dressing, if desired.


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