Crispy Chili-Lime Chickpea Salad

Ingredients

• 2 (15-oz.) cans chickpeas, drained, rinsed, patted dry
• 6 Tbsp. extra-virgin olive oil, divided
• Juice of 2 limes, divided
• Kosher salt
• 1 1/2 tsp. chili powder
• 1 1/2 oz. fresh or frozen corn kernels
• 1/4 small red onion, thinly sliced
• 8 oz. cherry tomatoes, quartered
• 1/2 cup plain Greek yogurt
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder (optional)
• 2 medium jalapeños, seeds and ribs removed, coarsely chopped, divided
• 1/2 bunch fresh cilantro, leaves picked, divided, tender stems coarsely chopped
• 1 medium avocado, halved, thinly sliced, divided
• 1/4 cup crumbled feta (optional)
• 1/4 cup thinly sliced chives

Directions

1. Step 1 Place a rack in center of oven; preheat to 425°. On a large baking sheet, toss chickpeas, 2 tablespoons oil, juice of 1/2 lime, and 1 teaspoon salt. Spread in an even layer.
2. Step 2 Roast chickpeas, stirring halfway through, until crispy, about 30 minutes. Add chili powder, toss to coat, and continue to roast until color slightly deepens, about 5 minutes more. Transfer to a plate and let cool.
3. Step 3 On same baking sheet, toss corn with 1 tablespoon oil. Roast until just starting to take on color, 8 to 10 minutes.
4. Step 4 Meanwhile, in a small bowl, toss onion, tomatoes, 1 tablespoon lime juice, and a pinch of salt. Let sit until ready to use.
5. Step 5 In a blender, blend yogurt, garlic powder, onion powder (if using), half of jalapeño, cilantro stems, half of cilantro leaves, one-quarter of avocado, 2 tablespoons oil, juice of 1 lime, and 1/2 teaspoon salt until smooth. Taste and adjust seasonings as needed.
6. Step 6 On a platter, combine tomato mixture, corn, remaining jalapeño, and half of remaining cilantro leaves; season with salt, if needed. Spread in an even layer. Top with chickpeas, remaining avocado, and a drizzle of dressing. Sprinkle with feta (if using), chives, and remaining cilantro leaves.