Grilled Corn and Avocado Salad with Harissa Ranch

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Grilled Corn and Avocado Salad with Harissa Ranch

Grilled Corn and Avocado Salad with crispy chickpeas and Harissa Ranch Dressing. This summer-fresh salad is full of satisfying textures and bold flavors for a hearty, healthy lunch. 
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Course Appetizer, Salad, Side Dish
Cuisine American

Equipment

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.
Keyword #northeastnosh #grilledcornsalad #avocadosalad #crispychickpeas #harissaranchdressing #saladentree #food #foodie
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