Southwest Chickpea and Corn Salad

It's been nearly a year since my last post so this boring recipe post doesn't quite seem fitting as the inaugural post.  Oh well, I mainly just want to just this down for my future reference.  I'm selfish that way.

I got this great corn salad recipe from my boot camp instructor and adapted it heavily for a satisfying vegetarian meal.  So here is my southwest chickpea and corn salad recipe:

1 packet taco seasoning of your choice
1 T soy sauce
2 T water
2 t lime juice
1 can chickpeas, rinsed and drained

Preheat oven to 400.  Combine taco seasoning, soy sauce, water and lime juice.  Stir in chickpeas until fully coated and allow to marinate for at least an hour.  Strain chickpeas to get rid of the excess marinade.  Line a baking sheet with foil and spray lightly with cooking spray.  Pour chickpeas onto baking sheet and spread into an even layer.  Spray chickpeas lightly with cooking spray and then bake at 400 for 20 minutes.  The outside will be crunchy and insides should be satisfyingly chewy.

I made these chickpeas a day ahead.  They are great in wraps and tacos too!  They won't be crunchy the next day but still very tasty in this salad.

2 c frozen or fresh corn
1 poblano pepper, cut into 1/4" pieces
1 sweet potato, cut into 1/4" pieces
1 T olive oil
Avocado
Tomato
Romaine lettuce

Preheat oven to 450.  Combine the corn, pepper and sweet potato in a 9x13 baking dish and toss in oil to coat.  Bake at 450 for 30 minutes, stirring every 10 minutes.  The sweet potato should be soft and the corn and pepper should be slightly charred.

Allow the corn mixture to cool slightly.  Put a handful of romaine on a plate, top with chickpeas and corn mixture then chopped avocado and tomatoes to taste.

It was quite a satisfying salad that required no dressing at all!