clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
grapefruit avocado salad with golden beets, crispy chickpeas, and feta - easy healthy lunch_eat in a day blood sugar balance

Chickpea, Corn, and Avocado Salad With Roasted Poblano Vinaigrette

  • Author: Suruchi Avasthi


A smokey and sweet chopped salad


Units Scale

For the dressing:

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

For the salad:

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


  1. To prep the peppers for both the dressing and the salad, preheat oven to 400 degrees F. Place two poblano peppers on a lined sheet tray and drizzle with olive oil. Bake in oven for 25 minutes, flip over, then bake for another 25 minutes, until the peppers are charred.
  2. Remove peppers from the oven and place in a bowl, then cover the bowl with a plate. Let the peppers steam covered for about ten minutes. Remove the plate, then peel the skin of the peppers. Slice, seed, and chop the peppers. Set one pepper aside, and add the other to a mini blender or food processor to make the dressing.
  3. To the mini blender, add the rest of the dressing ingredients and blend until smooth. Adjust taste as needed, set aside.
  4. To prep the salad, char the corn. Place whole ears of corn over open flame on stove or grill and turn over the heat until the kernels take on some color. Remove from heat and set aside until cool enough to handle. Run a knife along corn to remove the kernels.
  5. To assemble the salad, place the corn kernels, tomatoes, avocado, chickpeas, poblano pepper, and herbs into a bowl. Toss with lime juice and salt.
  6. Drizzle over vinaigrette. Adjust taste as needed. Enjoy!