Chickpea Tex-Mex Salad made with crispy seasoned chickpeas, avocados, olives, corn and a greek yogurt salsa in less than 20 minutes. Pairs perfectly with Pure Leaf® Sweet Iced Tea.
- 1/2 cup salsa
- 1/2 cup Greek yogurt
- 2 teaspoons canola oil
- 1 can of chickpeas , drained and dried in a paper towel
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 pinch cayenne pepper
- 6 cups lettuce , chopped
- 1 cup grape tomatoes
- 1 cup corn
- 1/2 cup sliced olives
- 1 avocado, diced into ½ inch chunks
In a small bowl mix the salsa and Greek yogurt and set aside.
Add the oil to pan on medium high.
Add the chickpeas, stir, add cumin, oregano and cayenne pepper and stir for 45 seconds.
Remove from pan to paper towel.
Add the lettuce, tomatoes, corn and olives to a large bowl and toss.
Top with the seasoned chickpeas and avocado chunks.
Pour over the salad dressing or keep to the side is packing for lunch.
SOURCE: Dinner then Dessert