1cuphalved lengthwise and thinly sliced Persian cucumber
1cuphalved grape tomato
Make the Crispy Chickpeas:
Preheat the oven to 425℉ and line a large baking sheet with parchment paper.
Drain and rinse the chickpeas very well. Place the rinsed chickpeas on a clean kitchen towel and pat them very dry. Transfer to the prepared baking sheet.
Add the olive oil, salt, pepper, smoked paprika, and garlic powder. Toss until well combined. Transfer to the oven and bake until crisp, about 25 minutes, tossing halfway through the cook time.
Meanwhile, Make the Chimichurri Dressing:
In a food process or wide mouth jar using an immersion blender, combine the parsley, cilantro, garlic, oregano, salt, pepper, red pepper flakes, olive oil, red wine vinegar, and lemon juice. Blend until almost smooth. Set aside.
Make the Chicken and the Corn:
Cut the chicken into 1-inch pieces. Season with salt, cumin, pepper and the smoked paprika and toss until well combined.
In a large skillet, heat the oil over medium-high heat. Add the seasoned chicken pieces and cook until golden brown on each side and cooked through, about 3 minutes per side. Add the tamari and toss once more until it has reduced. Transfer to a clean plate and set aside.
Add the corn to the same skillet along with 1 tablespoon of water. Cook, tossing, until the water has completely reduced and the corn is defrosted and tender, about 3 minutes. Remove from the heat.
Assemble and Serve the Salad:
To serve, among four plates divide the greens, cucumber, tomato, avocado, corn, and the chopped chicken, and crispy chickpeas. Drizzle with the Chimichurri dressing.
Dressing Storage: The dressing will last in the refrigerator for 3 to 5 days.