Squeezing in one last taste of summer with this grilled corn & avocado salad featuring Ken's Dressings! Creamy, tangy and always a crowd pleaser, no matter the season!
1. Preheat the oven to 400F. Toss chickpeas with olive oil, paprika, garlic powder, onion powder, salt and pepper and spread on a parchment paper-lined baking sheet. Bake for 25-30 minutes, tossing halfway through. Allow to cool for 10 minutes.
2. While the chickpeas roast, preheat the grill to medium-high heat and brush corn with butter oil. Grill for 10 minutes, turning occasionally, until kernels are lightly charred.
3. In a jar, whisk together Ken’s Ranch Dressing, chipotle pepper seasoning and lime juice until combined.
4. Carefully cut the kernels from the corn cobs and transfer them to a large mixing bowl. Add the remaining salad ingredients and toss until combined. Drizzle with the mixed Ken’s Ranch Dressing and toss once more. Enjoy!
