Crunchy Chickpeaand Corn Salad

Preheat the oven to 400°F (or set the air‑fryer to 400°F). Line a baking sheet with parchment paper.

In a bowl, combine the drained chickpeas, olive oil, paprika, cumin, garlic powder, oregano, and salt. Toss until evenly coated.

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.

While the chickpeas roast, place the sweet corn in another bowl with black pepper, turmeric, and oregano. Toss to coat.

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.

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.

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.

In a large mixing bowl, combine the roasted chickpeas, toasted corn, diced vegetables, and soaked red onion.

Pour the creamy lime‑yogurt sauce over the salad and toss gently to coat all ingredients evenly.

Finish by sprinkling chopped cilantro or parsley and green onion on top. Give the salad one final gentle toss and serve immediately.