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Grilled Corn and Avocado Salad with Harissa Ranch
Ingredients
  • 1 (15-oz.) can chickpeas
  • 2 Tbsp. extra-virgin olive oil
  • ½ tsp. paprika
  • ½ tsp. ground cumin
  • ¼ tsp. each kosher salt and black pepper
  • 2 hearts romaine, chopped (about 4 to 5 cups)
  • 2 ears corn, grilled*
  • 1 medium avocado, diced
  • ½ cup queso fresco (sub cotija, feta, or goat cheese)
  • ⅓ cup diced red onion
  • subheading: Harissa Ranch Dressing:
  • ¼ cup plain full-fat Greek yogurt
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. mild harissa (I use Mina brand)
  • 1 Tbsp. finely chopped fresh dill
  • 2 tsp. finely chopped fresh chives
  • ½ tsp. garlic powder
  • ¼ tsp. paprika
  • ¼ tsp. each kosher salt and black pepper
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