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Southwest Ranch Chickpea Salad

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


  • 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

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


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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