Is this recipe allergy friendly?

Yes! This recipe is gluten-free, nut-free and soy-free!

What is the best way to store this recipe?

Place the chickpeas in a glass container with a loose fitting lid and leave on the counter at room temperature for up to 3 days. The pickled shallots can be placed in an airtight container in the fridge for up to 7 days in the fridge. The corn and peach salsa can be mixed and stored in an airtight container in the fridge for up to 4 days.

Why are my chickpeas not crispy?

The crispiness of your chickpeas will be dependent on how much moisture you remove from your chickpeas. Make sure to dry your chickpeas really well using a clean kitchen towel. I like to fold the edges of the towel over the chickpeas and gently rub the chickpeas as dry as possible. If any of the skins of the chickpeas come off, just discard. You do not need to remove all the skins though. Lastly, if you feel the chickpeas are not fully crispy after cooling, place them back in the oven to roast again.

Charred Corn and Peach Salsa Bowls

Description

These Charred Corn and Peach Salsa Bowls are packed with fiber and antioxidants and can be made different ways for ease and convenience.

Ingredients

Scale

Quick Pickled Shallots

1 large shallot, sliced
1 Fresno pepper, sliced (seeds removed for less heat)
3 tbsp white wine vinegar
1 tbsp maple syrup
Kosher salt

Crispy Chili Chickpeas

1, 15 oz can chickpeas, drained and rinsed
1 tbsp avocado oil
Zest of half a lime
1/2 tsp chili powder

Corn Peach Salsa

1 1/2 tbsp extra virgin olive oil
2 ears of corn, kernels removed
2 medium peaches, cut in half and pit removed
1/3 cup cilantro leaves, minced
Juice and zest of 1 lime
1 clove garlic
1–2 tsp maple syrup
1/2 tsp chili powder

For serving: rice, quinoa, pita chips, or tortillas

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Instructions

To a small bowl add the shallots, pepper, vinegar, maple syrup and a generous pinch of salt. Toss together to coat then cover and place in the fridge.
Place the chickpeas in a clean kitchen towel and pat dry, removing excess chickpea skins that happen to rub off in the process. Add the chickpeas to a bowl with the oil and toss to coat. Use any of the following cooking methods to cook:
- Air Fryer: Place the chickpeas in an air fryer basket, spreading the chickpeas out in an even layer. Bake in the air fryer at 400F for 12 minutes and allow to cool for 10 minutes in the basket. Transfer the chickpeas back to the bowl, then add the lime zest, chili powder, and a pinch of salt. Toss together to coat then place back in the air fryer basket and roast for another 4-5 minutes to crisp up. Allow the chickpeas to cool completely to fully crisp up before using.
- Oven: Preheat the oven to 425F. Place the coated chickpeas on a baking tray then spread out in an even layer. Bake in the oven for 20 minutes. Allow the chickpeas to cool for 10 minutes then add the chili powder, lime zest and a pinch of salt to the tray then toss to coat. Roast for another 10-15 minutes then allow to completely cool.
- Stove Top: Heat an extra tablespoon of oil in a large frying pan. Once hot, add the chickpeas and spread out in a single layer. Allow the chickpeas to cook undisturbed for 2 to 3 minutes or until you notice some browning. Give everything a toss then cook for another 3 minutes. At this time, add the zest, chili powder and a generous pinch of salt and toss to coat. Continue to cook, stirring occasionally for another 2 to 4 minutes then remove from heat.
Place a large heavy bottom skillet over medium heat and add oil. When hot, add the corn and spread it out to coat the bottom of the pan then cook undisturbed for 3-4 minutes or until the corn has begun to char. Sprinkle with a generous pinch of salt then give the corn a toss. Spread it out on the pan and cook again undisturbed for 2 minutes.
Push the corn to the side of the pan and add the peach halves cut side down. Allow the peaches to cook undisturbed for 3-4 minutes or until slightly charred on the bottom. As the peaches cook, stir the corn occasionally.
Transfer the peaches to a cutting board and the corn to a mixing bowl and allow to slightly cool. Dice up the peaches and add to the corn along with the cilantro and lime zest.
To a small bowl add the garlic clove, lime juice, maple syrup, and chili powder. Stir well to combine then pour over the corn mixture. Sprinkle with a pinch of salt and stir to combine and adjust seasonings as desired.
To serve as a bowl, serve rice or quinoa then top with a portion of the corn salsa, crispy chickpeas and the pickled shallots and peppers. You can also use these components to serve in tortillas or toss everything together and use as a dip with chips.

Notes

Ways to save time in the kitchen. Use frozen corn so you don’t have to shuck your own corn. For an even shorter cut, use frozen fire roasted corn and skip charring the peaches if desired.

Adjust the flavors to your preference. If your peaches are really ripe and sweet you may not need much maple syrup so mix taste and adjust as needed. Make sure to also season with salt to your preference. If you feel everything taste a little bland, you may need more salt to bring forth those flavors.

Make sure your dry your chickpeas really well before roasting. This will help ensure more crunch with your chickpeas.