How long does it take to make Crunchy Chickpea and Corn Salad?

About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.

How many servings does this Crunchy Chickpea and Corn Salad recipe make?

This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.

Where does this Crunchy Chickpea and Corn Salad recipe come from?

It was shared by Jon García Abad | Entrenador online on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Crunchy Chickpea and Corn Salad

Name: Crunchy Chickpea and Corn Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 400 g canned chickpeas; 1 tbsp olive oil; 1 tsp paprika; 1 tsp cumin; 1 tsp garlic powder; 1 tsp oregano; 1 tsp salt; 200 g sweet corn; 1 tsp black pepper; 1 tsp turmeric; 200 g cottage cheese; 200 g low‑fat Greek yogurt; 2 limes lime juice; to taste cilantro or parsley; 2 pcs cucumber; 2 pcs tomato; 2 pcs green bell pepper; 1 pcs red onion; to taste green onion

A vibrant, protein‑packed salad that blends the earthiness of chickpeas and corn with a zesty lime‑yogurt sauce. The roasted chickpeas and toasted corn add crunch, while fresh herbs brighten every bite, making it perfect for a quick lunch or a wholesome side.

Maker: Jon García Abad | Entrenador online

From: Instagram(view original)

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Prep Time

15 min

Cook Time

20 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

35 min estimated total time for 2 servings.

Explore related saves

Lunch Vegetarian Salad Mexican

Ingredients

to taste cilantro or parsley

Chickpea Mix

14 oz canned chickpeas
1 tbsp olive oil
1 tsp paprika
1 tsp cumin
1 tsp garlic powder
1 tsp oregano
1 tsp salt

Corn Mix

7 1/10 oz sweet corn
1 tsp black pepper
1 tsp turmeric
1 tsp oregano

Creamy Sauce

7 1/10 oz cottage cheese
7 1/10 oz low‑fat Greek yogurt
2 lime juice
1 tsp salt
1 tsp oregano
1 tsp black pepper

Vegetable Mix

2 pcs cucumber
2 pcs tomato
2 pcs green bell pepper
1 pcs red onion
to taste green onion

Instructions

1
Preheat the oven to 392°F (or set the air‑fryer to 392°F). Line a baking sheet with parchment paper.
2
In a bowl, combine the drained chickpeas, olive oil, paprika, cumin, garlic powder, oregano, and salt. Toss until evenly coated.
3
Spread the seasoned chickpeas in a single layer on the prepared sheet and roast for 15–20 minutes, shaking the pan halfway through, until they are golden and crispy.
4
While the chickpeas roast, place the sweet corn in another bowl with black pepper, turmeric, and oregano. Toss to coat.
5
When the chickpeas are about halfway done, add the seasoned corn to the same oven (or air‑fryer) and toast for 15–20 minutes, stirring once, until lightly browned.
6
Meanwhile, in a blender, combine cottage cheese, low‑fat Greek yogurt, lime juice, a pinch of salt, oregano, and black pepper. Blend until smooth to create the creamy sauce.
7
Dice the cucumber, tomato, and green bell pepper. Thinly slice the red onion and soak it in a bowl of salted water for a few minutes to soften its bite, then drain.
8
In a large mixing bowl, combine the roasted chickpeas, toasted corn, diced vegetables, and soaked red onion.
9
Pour the creamy lime‑yogurt sauce over the salad and toss gently to coat all ingredients evenly.
10
Finish by sprinkling chopped cilantro or parsley and green onion on top. Give the salad one final gentle toss and serve immediately.

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