Southwestern Salad with Crispy Chickpeas
A Southwestern salad with crispy chickpeas and an easy-to-make avocado-lime dressing. Fresh, vegan, full of delicious flavor, with a satisfying crunch!

Total Time: 30 minutes
Prep: 10 minutes
Cook: 20 minutes

Yield: 4 servings

Level: Easy
For the Southwestern Salad:
  • 8 ounces coleslaw mix or shredded cabbage
  • 1 pint cherry tomatoes, halved
  • ½ cup organic sweet corn (fresh from the cob or frozen and thawed)
  • 4 green onions, whites and pale greens, chopped
  • 2 tablespoons cilantro, chopped
  • 20 organic tortilla chips, crushed
  • Crispy Chickpeas (recipe below)
  • Avocado-Lime Dressing (recipe below)
For the Crispy Chickpeas:
  • 15 ounces chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground coriander
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • Sea salt
For the Avocado-Lime Dressing:
  • 1 ripe avocado, pitted, peeled and halved
  • 2 limes, freshly squeezed
  • 1½ tablespoons agave nectar
  • 2½ tablespoons white wine vinegar
  • Sea salt
For the Southwestern Salad:
  1. Arrange shredded cabbage, tomatoes, and corn on serving plates. Spoon Avocado-Lime Dressing over salads, stirring until veggies are well coated in dressing.
  2. Top with green onions, cilantro, crushed tortilla chips, and Crispy Chickpeas. Serve.
For the Crispy Chickpeas:
  1. Preheat oven to 425 degrees F
  2. Add chickpeas, olive oil, cumin, coriander, garlic powder, smoked paprika, and chili powder to a mixing bowl. Season thoroughly with sea salt. Stir until all chickpeas are evenly coated in oil and seasoning.
  3. Line a baking sheet with parchment. Pour chickpeas onto baking sheet, spreading them evenly across the pan.
  4. Roast in the oven until golden and crispy, about 15-20 minutes.
For the Avocado-Lime Dressing:
  1. Add avocado, lime juice, agave, and vinegar to a blender or food processor. Season with sea salt. Pulse until smooth and creamy.
  2. Dressing will be very thick.
Nutrition Information
Serving size: 4 Calories: 392 Fat: 19.1g Saturated fat: 3g Carbohydrates: 50.7g Sugar: 15.6g Sodium: 65mg Fiber: 13.3g Protein: 10.2g Cholesterol: 0mg
Recipe by Jen Elizabeth's Journals at