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Recipe Roasted Chickpea Salad with Herb Yogurt Dressing Ingredients For the salad 1 15.5-ounce can chickpeas - drained, rinsed, and patted dry 2 teaspoon extra virgin olive oil teaspoon cumin teaspoon chili powder teaspoon smoked paprika Salt - to taste 1.5 cups Trader Joe's frozen roasted corn - see notes for substitutions 1 tablespoon butter 3 cups baby arugula 2 cups cherry tomatoes - halved 1 bell pepper - diced cup diced red onion cup crumbled cotija cheese For the dressing cup plain Greek yogurt 1 scallion - thinly sliced 2 cloves garlic - minced 2 tablespoon chopped fresh dill lime - juiced, more to taste Water - to thin, as needed Instructions Preheat the oven to 400 degrees F

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Dimensions are approximate

Olive Oil: You'll also need a nice, high-quality extra virgin olive oil

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