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Bowl of chickpea salad topped with avocado, crispy adobo chickpeas and dressing.

Smoky Adobo Chickpea Salad

  • Author: Catherine Perez
  • Prep Time: 60 minutes
  • Total Time: 1 hour
  • Yield: 3 servings 1x
  • Diet: Vegan


This Smoky Adobo Chickpea Salad is loaded with fresh veggies, adobo roasted chickpeas, fire roasted corn and the most delicious sauce! It’s vegan and gluten-free, and perfect for a healthy lunch or dinner!



Tahini Buffalo Chickpeas

  • 1 can chickpeas, rinsed and drained
  • 1 tbsp tahini or avocado oil
  • 1/2 tsp adobo (seasoning salt)
  • 1 tsp smoked paprika

Adobo Tahini Dressing

  • 3 tbsp tahini
  • Juice of one lime
  • 1/2 tsp smoked paprika
  • 2 tsp maple syrup
  • 1 tsp yellow mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp adobo seasoning
  • 1/2 tsp sazon or more smoked paprika
  • 4 tbsp water
  • Salt and pepper to taste

Smoky Adobo Chickpea Salad

  • 12 romaine hearts, chopped
  • Adobo Roasted Chickpeas (recipe above)
  • 1 cup frozen fire roasted corn, thawed
  • 1 avocado, chopped
  • 1 cup roasted or shredded brussel sprouts
  • Adobo tahini dressing (recipe above)
  • Salt and pepper to taste
  • Cilantro to taste/garnish


  1. Set oven to 400F. Place rinsed and drained chickpeas on a clean kitchen cloth and dry them off of excess moisture. Take your kitchen cloth and rub some of the extra skins off the chickpeas and discard to help reduce extra moisture. 
  2. Place chickpeas, adobo, smoked paprika and your tahini or oil in a bowl and toss together to coat chickpeas evenly.
  3. Spread your seasoned chickpeas over a lined baking sheet and place in the oven for 25 or 45 minutes depending on whether you want your chickpeas crispy or not. Make sure to move your chickpeas around every 15 minutes to make sure they cook evenly.
  4. Remove chickpeas from oven and allow to completely cool to achieve maximum crispness.
  5. While you wait for your chickpeas to cook, you can prepare your dressing. In a small bowl add in all dressing ingredients and whisk until smooth.
  6. Add additional water 1 tablespoon at a time if you want to make the consistency a little thinner to your liking.
  7. In a large bowl add romaine, brussel sprouts, thawed corn, cilantro, and top with 1/2 the dressing. Toss to coat well. 
  8. You can pour in remaining dressing and toss to coat again or reserve the remaining dressing to enjoy when serving.
  9. Divide salad into serving bowls and top generously with your adobo chickpeas, cubed avocado and dressing. 


Please note that the time to cook your chickpeas depends more so on your patience for waiting to prep your salad and the texture you want to have for your chickpeas. I recommend baking them for 45 minutes if you want your chickpeas to be crispy, but you can bake them for 25 minutes if you don’t feel like waiting.

I love this dressing, so if you like, feel free to double or triple the recipe to get more uses out of it. The consistency is totally up to you, so adjust the water slowly to make sure you don’t make your sauce too runny. 

Keywords: salad recipes, lunch recipes