This easy vegetarian Chickpea Corn Fiesta Salad is the perfect 30 minute meal for busy weeknights or work lunches. Who can resist a fiesta in a bowl?
Preheat oven to 375. Lay your tortilla strips flat onto a baking sheet. Spray the top with cooking spray. Bake for 15-20 minutes, tossing ever 5 minutes, until crispy.
Meanwhile, drain and rinse your chickpeas and frozen corn in a colander. Transfer both to a dish towel and gently pat dry.
Heat a skillet over medium heat with 1 tablespoon olive oil. Add in chickpeas, frozen corn, and diced poblano pepper. Season with chili powder, smoked paprika, cumin, garlic powder, salt and pepper. Toss for 5-7 minutes, until everything is warm and well seasoned.
Add a large handful of shredded romaine to a bowl. Top with 1/4 - 1/3 cup of your chickpea corn mixture. Crumble cotija cheese on top.
Serve with 1/4 avocado, sliced, a dollop of greek yogurt, crispy tortilla strips, a garnish of cilantro, and a drizzle of Never Fail Salad Dressing.