Chipotle Chickpea Corn Salad- simple salad made with chickpeas, sweet corn, avocado, cilantro, cotija cheese, and a creamy, smoky chipotle dressing. Serve as a side salad or enjoy with tortilla chips! This salad is a summertime favorite!
Keyword: chickpea, corn
3ears corn,husked and kernels removed
15ozchickpeas,rinsed and drained
1/3cupcotija cheese,can use queso fresco
1/2cupplain Greek yogurt
Juice of 1 limeplus more for garnish
1chipotle pepper,from can, diced
1teaspoonadobo sauce,from the can of chipotle peppers
Kosher salt and black pepper,to taste
Tortilla chips,for serving, optional
In a large bowl, combine the corn, chickpeas, green onion, avocado, cilantro, and cotija cheese.
In a small bowl, whisk together the yogurt, lime juice, chipotle pepper, adobe sauce. Season with salt and pepper, to taste. Taste the sauce and if it’s not spicy enough, you can add a little more adobo sauce.
Pour the sauce over the salad and stir until well combined. Season with salt and pepper, to taste. You can squeeze a little extra lime juice on top, if desired.
Serve as a side salad or eat as a dip with tortilla chips.
Store the salad in an airtight container in the refrigerator for up to 3 days.