Mexican Chickpea Salad Recipe
This colorful Mexican Chickpea Salad is one of my favorite make-ahead lunches. It stays crisp and flavorful for several days, making it perfect for meal prep, potlucks, picnics, and easy weeknight dinners.
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Ingredients
- 2 cups chickpeas
- 2 medium zucchini - diced
- 1 bell pepper - diced
- 5 ounces tiny tomatoes - sliced lengthwise
- ¼ cup pickled jalapeños
- 2 ears fresh corn off the cob (or canned) - charred (see notes below)
- ¼ cup toasted pepitas - reserve per serving
- 2 ounces aged cotija, crumbled - reserve per serving
- chipotle ranch dressing
Instructions
- Add salad ingredients - chickpeas through corn - to a salad bowl.
- Lightly dress the salad, and toss to combine.
- Garnish each serving with crumbled cotija and toasted pepitas.
Notes
To quick-char the corn, add a drizzle of oil to a hot cast iron skillet. Cook until edges are lightly charred, stirring constantly. Cool before adding to the salad!
The macronutrients do not include dressing!
Nutrition
Calories: 226kcal | Carbohydrates: 30g | Protein: 21g | Fat: 8g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com