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Chickpea Corn Fiesta Salad

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?

Course Main Course, Salad, Stuff in a Bowl
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Brewing Happiness


  • 2 heads romaine lettuce, shredded
  • 1 tablespoon olive oil
  • 1 - 15 oz can chickpeas, drained and rinsed
  • 1 cup frozen sweet corn
  • 1 poblano pepper, seeds removed and diced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • pepper, to taste
  • 1/3 cup cotija cheese
  • 3 small corn tortillas, cut into 1/2" strips
  • 1 avocado, sliced
  • 1/2 cup greek yogurt (sub sour cream)
  • 1/2 cup Never Fail Salad Dressing using lime instead of lemon
  • cilantro, for garnish


  1. 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.

  2. Meanwhile, drain and rinse your chickpeas and frozen corn in a colander. Transfer both to a dish towel and gently pat dry. 

  3. 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. 

  4. 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. 

  5. 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

  6. EAT UP.