Using canned chickpeas makes preparation a snap – no cooking. Always great when it’s a hot summer day and you don’t want to heat up the kitchen!
You can change up the salad ingredients to suit your taste. For example, chickpeas can easily be replaced with black beans if that’s more your thing, and you could easily try adding more ingredients such as avocado, guacamole, or jicama. Basically anything that would taste good in a taco would work well in this salad.
For the dressing, you can make my Southwest Ranch Vegan Dressing or, if you want something easier, you can buy a bottle of vegan ranch dressing and mix in 2 teaspoons of chili powder and 2 teaspoons of cumin powder.
Southwest Ranch Chickpea Salad
- 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
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
- You can use 1 cup of store-bought vegan ranch dressing and add 1 tsp chili powder and 1 tsp of cumin. Or make the dressing from scratch using my creamy vegan southwest ranch dressing recipe.
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.