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15-minute elote corn and chickpea bowl for fast and easy dinner

15-Minute Elote Corn & Chickpea Bowl


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4 from 1 review

  • Author: Liz Moody
  • Total Time: 15 minutes
  • Yield: 2 Servings 1x

Ingredients

Scale
  • 1 can chickpeas, rinsed, drained, and dried with a towel so the oil doesn’t spatter and hurt you!⁣
  • 2 cups fresh or frozen corn (2 ears)⁣
  • 2 tablespoons nutritional yeast ⁣
  • 2 teaspoons onion powder ⁣
  • 1/4 teaspoon chipotle powder ⁣
  • 1/8 teaspoon chili powder ⁣
  • 1/8 teaspoon cumin ⁣
  • 1 1/2 teaspoon coconut sugar ⁣
  • Juice of 1/2 lime ⁣
  • 23 green onions, chopped (white and light green parts only) ⁣
  • Fine grain sea salt⁣
  • Olive oil ⁣

Instructions

  1. In the biggest skillet you have (the less crowded, the more the chickpeas crisp up, so if you double the recipe, use two skillets!), drizzle a bit of olive oil.
  2. Add the chickpeas, corn, and a good pinch of salt.
  3. Cook on medium-high until golden brown.
  4. Remove from heat and toss with spices, lime, green onions, and more salt to taste. 
  • Category: Dinner