Ingredients:

  • 6 cups (140g) chopped Romaine lettuce
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium (110g) cucumber, diced
  • 1/2 cup (75g) red onion, finely diced
  • 1 large (150g) avocado, cubed
  • 1/2 cup (60g) crumbled feta cheese
  • 1 1/2 cups (225g) corn kernels
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (2g) smoked paprika
  • 1/4 tsp (1g) salt
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lime juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (2g) ground cumin
  • 1/4 tsp (1g) chili powder
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add corn and chickpeas, sprinkle with smoked paprika and salt, and sauté for 8–10 minutes until charred and fragrant. Remove from heat and let cool.
  2. In a mason jar or bowl, whisk together extra virgin olive oil, lime juice, maple syrup, minced garlic, cumin, and chili powder until glossy and emulsified.
  3. Combine chopped Romaine, diced cucumber, and halved cherry tomatoes in a large mixing bowl.
  4. Fold in the cooled charred corn, chickpeas, cubed avocado, and crumbled feta cheese.
  5. Drizzle the dressing over the salad and toss gently to coat. Chill for 15 minutes if desired before serving.