A simple vegan chickpea salad with big tex-mex flavor! No cooking required, making it perfect for hot summer days.
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Ingredient batch: 1.5× original. Base yield: 1 salad.
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Yield
1 1/2 salad
Prep
10 minutes
Total
10 minutes
Ingredients
177 mL chickpeas (volume measure)
710 mL romaine lettuce (volume measure)
89 mL red pepper (volume measure)
89 mL red onion (volume measure)
89 mL carrot (volume measure)
89 mL cucumber (volume measure)
89 mL corn (volume measure)
44 mL vegan southwest ranch dressing (volume measure)
1 1/2 slice lime — package or uncertain unit retained; no metric conversion
89 mL tortilla chips (volume measure)
44 mL cilantro (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 1 salad.
½ cup chickpeas
2 cups romaine lettuce
¼ cup red pepper
¼ cup red onion
¼ cup carrot
¼ cup cucumber
¼ cup corn
2 Tbsp vegan southwest ranch dressing
1 slice lime
¼ cup tortilla chips
2 Tbsp cilantro
Instructions
Prep The Ingredients
Wash and chop the romaine lettuce and red pepper. Slice the cucumber into thin coins. Slice the carrots into strips. If using canned corn, drain it. Drain the chickpeas.
For The Vegan Southwest Ranch Dressing
You can use 1 cup of store-bought vegan ranch dressing and add 1 tsp chili powder and 1 tsp of cumin. Or make the dressing from scratch using my creamy vegan southwest ranch dressing recipe .
To Construct The Salad
Add a layer of lettuce to a large bowl or plate. Add on the toppings. Serve with dressing and a squeeze of lime (optional) and a few sprigs of fresh cilantro. For a more substantial salad, you can also add a base layer of rice, quinoa, or other grains.