# Components:
→ Vegetables & Legumes
01 - 3 cups fresh corn kernels (approximately 4 ears) or frozen and thawed
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 1/2 cup red bell pepper, finely diced
04 - 1/4 cup red onion, finely chopped
05 - 1/4 cup fresh cilantro, chopped
→ Dressing
06 - 3 tablespoons fresh lime juice (approximately 2 limes)
07 - 2 tablespoons extra-virgin olive oil
08 - 1 teaspoon maple syrup or agave nectar
09 - 1 teaspoon chili powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon black pepper
→ Optional Toppings
15 - 1 small avocado, diced
16 - 2 tablespoons toasted pepitas (pumpkin seeds)
17 - Lime wedges for serving
# Method steps:
01 - Heat a large skillet over medium-high heat. Add corn kernels without oil and cook, stirring occasionally, until lightly charred in spots, approximately 5-7 minutes. Remove from heat and allow to cool slightly.
02 - In a large mixing bowl, combine the charred corn, chickpeas, red bell pepper, red onion, and cilantro.
03 - In a small bowl, whisk together lime juice, olive oil, maple syrup, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until well combined.
04 - Pour dressing over salad ingredients and toss until everything is evenly coated.
05 - Gently fold in diced avocado and toasted pepitas if using.
06 - Serve immediately with lime wedges, or refrigerate for up to 2 days. Toss again before serving.
