Elote-Inspired Chickpea Salad

episode #70 of 30-minute budget meals

Hiii and happy Friday! Another week has flown by! Went to a dance class this morning, made a coffee halva date smoothie for breakfast, and now I’m crossing items off my to-do list before I try to chill out just a little bit the next few weeks.

We have some plans with friends and family this weekend, which will be good to get me out of the house doing fun things, and I’m also hoping to get some more freezer meals prepared. This actually doesn’t feel like an annoying task because we put a new fridge/freezer in our garage, and I’m sooo excited to have the extra space!

This week’s recipe is inspired by elote, or more accurately, esquites, which a lot of people refer to as Mexican Street Corn. Esquites, or Elote en Vaso, is traditionally made by boiling corn with epazote and serving it with accompaniments such as mayo, crema, and cotija cheese.

For this salad, I used chickpea as the base for some protein, with corn, too, of course! I find the chickpea has a nice, neutral flavor and a starchiness that pairs well with the corn. The dressing is made from Greek yogurt instead of mayo for extra health benefits, and of course, I had to use cotija, because that’s my favorite part of esquites.

You can eat this one straight out of the bowl or even use pair it with some tortilla chips and treat it like a dip/salsa.

RECIPE!

Elote-Inspired Chickpea Salad

Ingredients (serves 2)