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A simple vegan chickpea salad with big tex-mex flavor! No cooking required, making it perfect for hot summer days.

Ingredients

  • ½ cup chickpeas
  • 2 cups romaine lettuce
  • ¼ cup red pepper
  • ¼ cup red onion
  • ¼ cup carrot
  • ¼ cup cucumber
  • ¼ cup corn
  • 2 Tbsp vegan southwest ranch dressing
  • 1 slice lime
  • ¼ cup tortilla chips
  • 2 Tbsp cilantro

Instructions

Prep The Ingredients

  • Wash and chop the romaine lettuce and red pepper. Slice the cucumber into thin coins. Slice the carrots into strips. If using canned corn, drain it. Drain the chickpeas.

For The Vegan Southwest Ranch Dressing

To Construct The Salad

  • Add a layer of lettuce to a large bowl or plate. Add on the toppings. Serve with dressing and a squeeze of lime (optional) and a few sprigs of fresh cilantro.
    For a more substantial salad, you can also add a base layer of rice, quinoa, or other grains.
Course Lunch, Main Course, Salad, Vegan Dinner Recipes
Cuisine American
Keyword basic chickpea salad, chickpea salad, chickpea salad recipe, easy chickpea salad, healthy chickpea salad, mexican chickpea salad, southwest chickpea salad, text mex chickpea salad, vegan chickpea salad
Prep Time 10 mins
Total Time 10 mins
Servings 1 salad
Calories 375
Author Shannon Hakala

Nutrition

Calories: 375kcal | Carbohydrates: 63g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 161mg | Potassium: 912mg | Fiber: 13g | Sugar: 12g | Vitamin A: 14906IU | Vitamin C: 63mg | Calcium: 152mg | Iron: 5mg
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2 comments
  1. 5 stars
    I’m not really a salad person but this was really good. I made the dressing that uses cashews from your other recipe. Cheers!

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