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.

Other vegan Mexican or TexMex recipes:

Southwest Ranch Chickpea Salad

A simple vegan chickpea salad with big tex-mex flavor! No cooking required, making it perfect for hot summer days.
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Servings 1 salad
Calories 375 kcal

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

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
Tried this recipe?Let us know how it was!
Affiliate Disclosure: As an Amazon Associate I earn from qualifying purchases.

2 Comments

  1. Louise on April 17, 2021

    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!

    Reply

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About the Author

Shannon Hakala

Recipe Creator

I'm Shan and I love sharing tasty & easy vegan recipes!

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