Grilled Corn and Avocado Salad with Harissa Ranch Dressing and crispy chickpeas, red onion, romaine and queso fresco, this summer-fresh salad is full of satisfying textures and bold flavors for a hearty, healthy lunch. This grilled corn and avocado salad is a refreshing and simple recipe packed with bold summer flavors. It’s quick to prepare and perfect for picnics, BBQs, or weeknight meals.
Why You’ll Love This Fresh Summer Salad
When the weather gets warm, easy recipes are essential—and this vibrant corn and avocado salad delivers on every level. It’s packed with colorful ingredients, big flavor, and just the right amount of spice. Whether you’re looking for quick dinner recipes or a healthy lunch bowl, this checks all the boxes. Plus, it includes easy recipes staples like creamy avocado and tangy cheese for a dish that feels indulgent and wholesome.
Ingredients:
- 1 (15-oz.) can chickpeas
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. paprika
- 1/2 tsp. ground cumin
- 1/4 tsp. each kosher salt and black pepper
- 2 hearts romaine, chopped (about 4 to 5 cups)
- 2 ears corn, grilled*
- 1 medium avocado, diced
- 1/2 cup queso fresco (sub cotija, feta, or goat cheese)
- 1/3 cup diced red onion
Harissa Ranch Dressing:
- 1/4 cup plain full-fat Greek yogurt
- 2 Tbsp. mayonnaise
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. mild harissa (I use Mina brand)
- 1 Tbsp. finely chopped fresh dill
- 2 tsp. finely chopped fresh chives
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- 1/4 tsp. each kosher salt and black pepper
Instructions:
Preheat oven to 400ºF. Drain and rinse chickpeas and pat them try with a paper towel. Spread on a rimmed baking sheet and toss with 2 Tbsp. olive oil, 1/2 tsp. paprika, 1/2 tsp. ground cumin, and 1/4 tsp. each salt and black pepper. Bake for 30 minutes, shaking the pan halfway through. Let cool for 10 minutes.
While chickpeas roast, prepare Harissa Ranch Dressing. In a medium bowl, combine Greek yogurt, mayonnaise, lemon juice, harissa, dill, chives, garlic powder, paprika, salt and pepper; whisk to combine.
Carefully cut the kernels from the corn cobs and transfer them to a large mixing bowl. Add chopped romaine, avocado, red onion, and cheese, season salad with a pinch of salt. Add half of chickpeas and about two-thirds of dressing; toss to combine. Scatter remaining chickpeas overtop (crouton style) and drizzle with remaining dressing.
Notes:
Options for grilling corn:
- In a Pan: Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add corn and roll in oil; let cook, undisturbed for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 2-minute intervals, until the corn is charred to your liking.
- On the Grill: Preheat grill to medium-high heat. Brush corn cobs with oil, and grill for 10 to 12 minutes, turning occasionally, until kernels are lightly charred.
- Over a Gas Range: Heat burner to medium-high heat. Lightly spray corn cobs with cooking spray, and place directly over flame for 6 to 8 minutes, turning to char all sides.
More Recipe Suggestions:
Greek Chicken and Lemon Rice (30 Minutes, One-Pot)
Crispy Fried Mushrooms with Cool Ranch Dip
Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
Grilled Corn and Avocado Salad with Harissa Ranch
Equipment
- Baking Sheet (I like Nordic Ware, it doesn't warp/twist)
- Large Cast Iron Grill Pan (option to bbq grill)
Ingredients
- 1 15-oz. can chickpeas
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. paprika
- 1/2 tsp. ground cumin
- 1/4 tsp. each kosher salt and black pepper
- 2 hearts romaine chopped (about 4 to 5 cups)
- 2 ears corn grilled*
- 1 medium avocado diced
- 1/2 cup queso fresco sub cotija, feta, or goat cheese
- 1/3 cup diced red onion
Harissa Ranch Dressing:
- 1/4 cup plain full-fat Greek yogurt
- 2 Tbsp. mayonnaise
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. mild harissa I use Mina brand
- 1 Tbsp. finely chopped fresh dill
- 2 tsp. finely chopped fresh chives
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- 1/4 tsp. each kosher salt and black pepper
Instructions
- Preheat oven to 400ºF. Drain and rinse chickpeas and pat them try with a paper towel. Spread on a rimmed baking sheet and toss with 2 Tbsp. olive oil, 1/2 tsp. paprika, 1/2 tsp. ground cumin, and 1/4 tsp. each salt and black pepper. Bake for 30 minutes, shaking the pan halfway through. Let cool for 10 minutes.
- While chickpeas roast, prepare Harissa Ranch Dressing. In a medium bowl, combine Greek yogurt, mayonnaise, lemon juice, harissa, dill, chives, garlic powder, paprika, salt and pepper; whisk to combine.
- Carefully cut the grilled kernels from the corn cobs and transfer them to a large mixing bowl. Add chopped romaine, avocado, red onion, and cheese, season salad with a pinch of salt. Add half of chickpeas and about two-thirds of dressing; toss to combine. Scatter remaining chickpeas overtop (crouton style) and drizzle with remaining dressing.
- Options for grilling corn:In a Pan: Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add corn and roll in oil; let cook, undisturbed for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 2-minute intervals, until the corn is charred to your liking.On the Grill: Preheat grill to medium-high heat. Brush corn cobs with oil, and grill for 10 to 12 minutes, turning occasionally, until kernels are lightly charred.Over a Gas Range: Heat burner to medium-high heat. Lightly spray corn cobs with cooking spray, and place directly over flame for 6 to 8 minutes, turning to char all sides.
