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.
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