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
Ingredients
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
Instructions
For the Southwestern Salad:
Arrange shredded cabbage, tomatoes, and corn on serving plates. Spoon Avocado-Lime Dressing over salads, stirring until veggies are well coated in dressing.
Top with green onions, cilantro, crushed tortilla chips, and Crispy Chickpeas. Serve.
For the Crispy Chickpeas:
Preheat oven to 425 degrees F
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.
Line a baking sheet with parchment. Pour chickpeas onto baking sheet, spreading them evenly across the pan.
Roast in the oven until golden and crispy, about 15-20 minutes.
For the Avocado-Lime Dressing:
Add avocado, lime juice, agave, and vinegar to a blender or food processor. Season with sea salt. Pulse until smooth and creamy.