5 Ingredient Greek Chickpea Salad
It’s not often you can make a 5 minute recipe with only 5 ingredients taste this good, but this Greek Chickpea Salad does just that. The genius in this recipe is using marinated chickpeas from Trader Joe’s that are flavored with olive oil and cumin. Pair that with the brine from a jar of kalamata olives and you have yourself the easiest dressing that adds so much flavor to the whole salad. It saves really well making it perfect for meal prep, but is done so quickly you may not even need to meal prep at all. You’ve gotta try this!
Notes:
- This recipe uses the Greek Chickpeas from Trader Joe’s that are fantastic because they are marinated in this oil, cumin and parsley mixture. However, if you don’t have easy access to a Trader Joe’s, here’s what you can do instead (keep in mind this will obviously put it over 5 ingredients) but will make 3 jars instead of 2 due to the size of the canned chickpeas.
- Per jar:
- 2 tbsps olive oil
- Juice from ½ lemon
- 1 tbsp kalamata olive juice
- ½ tsp dijon mustard
- ⅛ tsp ground cumin
- ⅛ tsp dried parsley
- Salt + pepper to taste
- Whisk until smooth, then divide a drained can of chickpeas between the three jars and continue with the remaining ingredients. Since you will be using more chickpeas than the 10oz can from Trader Joe’s, you will want to increase the quantities of your veggies as you will have enough for about 3 servings.
- Per jar:
- If meal prepping the salad, be sure to follow the directions below to ensure the ingredients don’t get soggy.
- This salad is quite filling on its own due to the fiber in the chickpeas, but I often like pairing this with some grilled chicken, salmon, or shrimp to increase the protein. To season the protein, I would do a combination of olive oil, lemon juice, garlic, dried oregano, smoked paprika, and salt.
Greek Chickpea Salad
Crispy Bean Tostadas with Corn Salsa
- Total Time: 25
- Yield: 2 1x
Description
Crispy tostada, creamy refried beans, pops of corn, with a spice kick from the chipotle ranch, you will be shocked at how much flavor can come out of limited ingredients!
Ingredients
For the Crispy Bean Tostadas with Roasted Corn Salsa:
- 4 corn tortillas
- Avocado oil spray
- 1 can refried beans (preferably ones with chilies or salsa in it)
- 2 ears of corn (husk removed)
- 1 avocado, diced
- 1 tbsp SideDish chipotle ranch + more for drizzling
- Salt to taste
- Juice from 1 lime
- ¼ cup chopped fresh cilantro
- 3 tablespoons crumbled Cotija cheese, plus 1 tablespoon for topping (optional)
Instructions
For the Crispy Bean Tostadas with Roasted Corn Salsa:
- Preheat the oven to 400°F. Place tortillas on a baking sheet and spray or brush with avocado oil on both sides.
- Add refried beans to a small pot and cover, cooking on low until warmed through, about 5-10 minutes. Stir every few minutes to avoid burning.
- Bake the tortillas for 5 minutes, then flip and bake for another 4-5 minutes or until crisp. Season with salt and set aside while you work on the rest of your ingredients.
- Prepare the Corn Salsa: Turn a gas burner to medium-high. Using tongs, place the corn directly over the flame. Rotate every 30–60 seconds until charred spots appear all around (about 5–7 minutes total per ear). You can also follow this method in a cast iron skillet. Remove and set aside to cool.
- Use a sharp knife to slice kernels off the cob and add them to a bowl with the diced avocado, chipotle ranch, lime juice, cilantro, cotija, and a pinch of salt. Mix until well combined and taste to adjust for seasoning.
- Assemble your tostadas: Spread refried bean mixture evenly on tostada shells. Top with roasted corn avocado salsa, drizzle with more chipotle ranch, and finish with cotija and more cilantro. Serve and enjoy!
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Quick & Easy