Chickpea, Corn and Parmesan Crisp Salad

Directions

To make dressing:
Add all ingredients to a bowl blend with an emulsion hand blender or a food processor until smooth. Set aside.

To make roasted chickpeas:
Preheat oven to 425° F.

Rinse chickpeas under cold water and drain thoroughly. Line a baking pan with clean kitchen towel or paper towels and spread chickpeas over towel in a single layer to dry. If towel becomes too wet, replace with a dry one. Roll dried chickpeas lightly with the palm of your hand to remove skins.

Place dried chickpeas in a medium bowl. Add olive oil, paprika, cumin, chili powder, garlic, salt and 1 Tbsp Parmesan and toss to coat. Spread coated chickpeas on a parchment-lined baking sheet and bake for 20 minutes. Jiggle or stir chickpeas and bake for another 20 minutes until crisp. Allow to cool.

To make Parmesan Crisps:
Reduce oven temperature to 400° F. Drop 1 Tbsp mounds onto a parchment-lined baking sheet, about 1 inch apart. Use the back of a spoon to slightly flatten the mounds. Bake for 3-5 minutes until slightly browned and bubbly. Remove and allow to cool and crisp.

To make roasted/grilled corn:
Brush corn with olive oil or butter and grill until charred on all sides over grill flame or in a cast iron pan. When cool, cut kernels off cob in chunks.

To assemble the salad:
Combine greens, peppers, cucumber, avocado, corn, chickpeas into a large serving bowl. Garnish with parmesan crisps. Dress salad after serving.