Chipotle Chickpea Corn Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright salad of chickpeas, corn, avocado, and fresh cilantro in a creamy, smoky chipotle dressing. Served cold, it's great alongside tortilla chips or as a side to grilled proteins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 ears corn, (husked and kernels removed)
- 15 oz chickpeas, (rinsed and drained)
- 3 green onions, (sliced)
- 1 large avocado, (diced)
- 1/3 cup chopped cilantro
- 1/3 cup cotija cheese, (can use queso fresco)
- 1/2 cup plain Greek yogurt
- Juice of 1 lime (plus more for garnish)
- 1 chipotle pepper, (from can, diced)
- 1 teaspoon adobo sauce, (from the can of chipotle peppers)
- Kosher salt and black pepper, (to taste)
- Tortilla chips, (for serving, optional)
At a glance
PER SERVING · TIME 14M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 428mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 460mg
- Calcium
- 135mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 428MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.