The campaign continues… EAT MORE CHICKPEAS!
Today I’m sharing with you my spin on a southwestern salad, using chickpeas in place of black beans and/or chicken. And as you can imagine, especially if you love chickpeas, they work famously here!
Our little chickpeas are paired with fresh (or canned) corn off the cob, juicy tomatoes, red onion, hatch chilies, spicy tortilla strips, and a creamy avocado-lime dressing. It’s deliciously fresh, and a great way to nurture your mind, body and spirit!
Once everything is prepped, it comes together in a pinch. This makes for a great to-go salad as well. You can prep the salad and dressing the night before, place it in your preferred to-go containers, and the next day you’ll be ready to go with a healthy, delicious salad!
You can either make your own tortilla strips or crumble up some tortilla chips. If you decide to make them yourself, they are super easy and can be baked in the oven while you are prepping the dressing and/or veggies. They add a nice crunch, and depending on the seasoning you use, a nice spiciness.
Chickpea, chickpea… I ❤️ my little chickpeas!
Gather your ingredients and get your chickpea on. :)
SOUTHWEST CHICKPEA SALAD + CREAMY AVOCADO-LIME DRESSING
- 5 – 6 cups romaine lettuce, chopped
- 1 can (14 oz.) garbanzo beans (chickpeas)
- 1/2 cup grape or cherry tomatoes, halved
- 1/2 cup fresh corn off the cob
- 1 hatch, anaheim or jalapeno pepper, seeds removed and sliced
- 1/4 cup fresh chopped cilantro
- tortilla strips, to serve
- handful of pepitas, to serve
- lime wedges, to serve
- 1 large avocado
- 1/4 cup loosely packed cilantro, stems removed
- juice of 1 lime
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- mineral salt, to taste
- 1/8 – 1/4 cup water, + more as needed
Diy tortilla strips: Preheat oven or toaster oven to 375 degrees F. Brush 2 corn tortillas lightly with olive oil, sprinkle with a chili powder mix & mineral salt. Cut into thin strips, place on baking sheet in a single layer, bake in oven or toaster oven, rotating once, for about 10 – 12 minutes, until crisp and golden.
Dressing: Combine the ingredients for the cilantro-lime dressing in a small blender or food processor (I used the nutri-bullet). Blend until creamy stopping to scrap down the sides as needed every now and then, add extra water a little at a time as needed to thin. Taste for flavor adding anything extra. Pinch more salt? Pinch more cumin or squeeze of lime? Blend well.
Salad: Assemble your salad by adding the romaine lettuce to your serving dish, top with corn, red onion, chickpeas, tomatoes, cilantro. Lastly, add pepitas (pumpkin seeds), tortilla strips and a good drizzle of the dressing and a squeeze of lime over top.
Serves 2 – 3
If you don’t have a small personal blender, in a medium mixing bowl, mash the avocado with the ingredients using a fork or whisk, adding extra water as needed to thin until desired consistency. Blend until creamy. I haven’t tried doing it this way myself but I know it should be fine (just be sure to mince the cilantro well before mixing). The avocado will become smooth and creamy, especially with the addition of water and lime juice to help thin it out. It may just take a few extra minutes by hand.
For a tangy dressing, try adding 1 – 2 teaspoons apple cider vinegar.
If you have an extra avocado, add some diced to the salad.