Chickpea, Corn, and Avocado Salad with Roasted Poblano Dressing

Summer salads should be vibrant and exciting. This chopped salad, featuring a vegan twist, fulfills that desire. While traditional greens-based salads are great, I find myself gravitating towards those that don't rely on spinach or kale. I save those greens for smoothies!

As warm days approach, I crave bold flavors and varied textures typical of a chopped salad. A mix of scrumptious ingredients creates a festive dish that makes eating veggies enjoyable.

With summer gatherings, park picnics, and quick lunches in mind, I wanted to create a salad that shines with seasonal flavors, especially fitting with Cinco de Mayo. This is a recipe you'll want to make repeatedly throughout the summer.

For me, a summer salad is all about fresh, bright flavors. Nothing embodies summer quite like juicy tomatoes and sweet corn. The trick is using corn on the cob, grilling or charring it until it's smoky, balancing its sweetness without overwhelming the dish. The same goes for the poblano.

Roasting poblano peppers has become a favorite of mine. I prepare several at once to use throughout the week in various dishes. To roast, I place the peppers on a baking sheet with olive oil and roast until the skin blisters. Afterward, I cover them to let them steam, which helps in peeling off the skin easily. Once peeled, I chop and seed them. Poblano peppers add a unique flavor that jalapeños can't replicate.

For heartiness, I chose chickpeas instead of grains, making this salad both vegan and gluten-free. Chickpeas provide a neutral base that allows other flavors to shine and add substance. I packed it with fresh herbs like cilantro and green onions, which enhance the flavor before dressing.

Now, let's discuss the vinaigrette. It's delightful, and I might've enjoyed half of it straight from the blender. I aimed for a dressing with a bit of zing to contrast the sweetness of the corn and tomatoes, as well as the rich creaminess of the avocado.

I never measure ingredients while blending; I taste as I go. Use the listed amounts below as a starting point, adjusting to your preference. A hint of honey can balance saltiness, a splash of vinegar can cut through oiliness, and plenty of herbs will amplify the flavor. Finding the right balance of salty, sweet, acidic, and fatty is key to a great dressing.

This vegan recipe comes together quickly with minimal prep. It keeps well in the fridge, making it perfect for meal prep during the week (my brother devoured a whole batch for dinner the night I made it). It's also great for outdoor barbecues as summer events heat up! Enjoy your summer!

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Description

A delightful smoked and sweet chopped salad

Ingredients

For the dressing:

• 1 large roasted poblano pepper, peeled and chopped
• 1/3 cup olive oil
• red wine vinegar
• 1 squeeze of honey
• juice from 1/2 lime
• big pinch of salt
• a generous handful of cilantro

For the salad:

• 3 cleaned ears of corn
• 1 pint chopped tomatoes
• 1/2 chopped avocado
• 1 can drained and rinsed chickpeas
• 1 large roasted poblano pepper, peeled and chopped
• chopped fresh herbs of choice, like cilantro and green onions
• juice from 1/2 lime
• salt to taste

Instructions

1. Preheat the oven to 400°F. To prepare the peppers for both the dressing and salad, place two poblano peppers on a lined baking sheet and drizzle with olive oil. Roast for 25 minutes, flipping halfway, until charred.
2. Remove the peppers and place them in a bowl, covering with a plate to steam for about ten minutes. Afterward, peel the skin, slice, seed, and chop them. Set one aside for the salad and add the other to a blender for the dressing.
3. Add the remaining dressing ingredients to the blender and blend until smooth, adjusting to taste, then set aside.
4. To prepare the salad, char the corn by placing whole ears over an open flame, turning them until the kernels develop some color. Once done, let them cool before running a knife down to remove the kernels.
5. In a bowl, combine the corn kernels, tomatoes, avocado, chickpeas, poblano pepper, and herbs. Toss with lime juice and salt.
6. Drizzle the vinaigrette over the salad and adjust flavors as necessary. Enjoy!