Southwest Salad with Chipotle Roasted Chickpeas

ALLERGENS: LEGUMES

This Southwest Salad with Chipotle Roasted chickpeas is a spicy and sweet whole food delight
that’s perfect for summer or anytime.

It’s been a little while since I’ve posted, but I’m back with a new recipe that I think you’re going to love as much as I do. It’s healthy, spicy, a little sweet, and really delicious.

If you’ve been to this site with any kind of regularity you already know that I’m crazy about the southwest. I find the history, the art, and especially the food all to be really wonderful. In fact, Laura and I are considering moving to Santa Fe at some point over the next year or two—that’s how much we enjoy it. I focus a lot of recipes inspired from the region, and today I’m sharing another one: a southwest salad with chipotle roasted chickpeas.

Ingredients

This salad has a lot of the usual southwestern staples: avocado, corn, cilantro, chipotle peppers. The latter coats the dish’s protein, chickpeas, to make a spicy main ingredient that really makes the dish pop. Cover it all with a cilantro-lime vinaigrette and you have sweet, a little heat, healthy vegetables and delicious greens.

Speaking of delicious greens, the lettuce mix and cilantro I used for this photo shoot came from the first harvest of my Lettuce Grow farmstand. Have you heard of this? It’s an amazing low-resource, vertical hydroponic farm that I’ve been growing food on for about a month. I can’t recommend this thing enough. Check it out:

 

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Whether it’s the cool days of spring or the heat of summer, this salad is the perfect meal. It’s refreshing and packed with all the flavors of the southwest. You’ll love it.

Tell Me What You Think

As always, I’d love to hear your thoughts on this recipe if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!

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5 from 1 vote

Southwest Salad with Chipotle Roasted Chickpeas

This Southwest Salad with Chipotle Roasted chickpeas is a spicy and sweet whole food delight that's perfect for summer or anytime.

Prep Time15 minutes mins

Cook Time5 minutes mins

Course: Dinner, Entree, Lunch, Main Course, Salad

Cuisine: Southwestern

Keyword: Chickpeas, Chipotle, Salad, Southwestern,

Yield: 4 dishes

Calories: 235kcal

Ingredients

• 1 15.5 oz. can chickpeas
• 2 Tbsp. adobo sauce
• 1 chipotle pepper diced
• 1 cup cilantro
• 1/2 cup olive oil
• juice from one lime
• 1/2 tsp. cumin
• 1 Tbsp. agave
• 1/2 tsp. sea salt
• 1/2 tsp. black pepper
• 1 head lettuce of your choice roughly chopped
• 2 cups cooked corn kernels
• 1/2 red onion sliced
• 2 cups cherry tomatoes
• 1/2 cup pepitas

Instructions

• Preheat oven to 400° F.
• Line a sheet pan with parchment paper. In a small bowl, mix together chickpeas, adobo sauce and chipotle pepper until thoroughly blended. Pour onto sheet pan and spread out into a single, even layer. Place in oven for 5 minutes. Remove and allow to cool for 5 minutes.
• In a food processor, blend together cilantro, olive oil, lime juice, cumin, agave, salt and pepper until smooth.
• Distribute lettuce evenly among four bowls, top with corn, onion, tomatoes, chickpeas and pepitas. Drizzle dressing on top and garnish with cilantro if desired. Serve and enjoy!

Notes

I prefer the chickpeas with a little bit of softness to them. If you'd like them crunchy, leave them in the oven for another 5 minutes.

Nutrition

Serving: 1dish | Calories: 235kcal