Mexican Roasted Chickpea Salad


This tasty salad is a mixture of nutritious vitamins from lettuce and grape tomatoes, and offers healthy fats, too. Best of all, it’s vegan, offers a good amount of fiber from the chickpeas, and helps promote sleepiness if you’ve been staying up too late.




  • 1 (15-ounce) can chickpeas (drained, rinsed and dried)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt, divided
  • 2 ears sweet corn (kernels removed)
  • ½ cup fresh salsa
  • ¼ cup plain almond milk yogurt (TRY: Kite Hill or Silk)
  • ¼ cup chopped, fresh cilantro leaves
  • 5 ounces mixed lettuce greens
  • Juice of 1 lime
  • 1 pint grape tomatoes, halved
  • 1 avocado (peel and pit removed, thinly sliced)
  • 12 mini red, yellow and orange sweet bell peppers (seeded and sliced)




  1. Preheat oven to 450° F. In a medium bowl, place chickpeas, oil, cumin, chili powder, smoked paprika and salt; toss until well coated.
  2. Spread chickpeas on a baking sheet and bake for 30 to 40 minutes, until brown and crunchy. Watch carefully so as not to burn the chickpeas (stir halfway through).
  3. Heat a skillet over medium heat; spray with nonstick cooking spray and heat corn kernels until browned.
  4. In a small bowl, combine salsa, yogurt and cilantro; set aside. In a large bowl, toss mixed greens with lime juice. Divided mixed greens among four serving bowls. Placing ingredients in piles, top each salad with a quarter of the tomatoes, avocados, sliced peppers, corn and chickpeas. Place dollops of the salsa-yogurt mixture on salads.


PER SERVING (about 2 cups): 312 cal, 9g fat (6g mono, 2g poly, 1g sat), 0mg chol, 545mg sodium, 48g carb (12g fiber, 9g sugars), 11g protein

#It’s A Delicious Living 



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