I’m writing this as Winter Storm Stella / Blizzard Eugene swirls around me. Locked in with my roommate and two of our friends, we’re having a “work from home party” as the storm rages on outside. Unfortunately, I’m also dealing with an anomalous cold / stomach bug that kept me up all night. Oh well! Today’ll be a good day to catch up on emails and my nutrition schoolwork.
Today’s recipe is another sneak peek into the type of food I eat on the regular – some sort of base of greens, with crunchy roasted chickpeas (of course), and some odds and ends as toppings. This particular flavor combination was inspired on an unseasonably warm day, when I was craving some Tex-Mex flavors. Each bite of this vegan chipotle salad is a delight – with the crunchy romaine, crispy tortilla strips, creamy vegan cheese (I like Follow Your Heart brand), and chipotle chickpeas. I didn’t provide a dressing recipe (as much as I usually like to) because this salad goes well with a lot of dressings. Also, I like to encourage my readers to change around flavors as they like, because everyone’s preferences are different!
Nutritionally, the vegan cheese and tortilla strips don’t add a whole lot to this salad, but romaine is a great source of Vitamin A, Vitamin K, and folate. Plus, it’s low in calories, so you can eat as much as you like without going into caloric overload. (Which is helpful if you’re someone like me, and like to eat by volume!) The chickpeas, on the other hand, are a great source of plant-based protein and fiber – plus, they’re just delicious! I know you’ll love this salad!!
Crunchy Vegan Chipotle Salad
- 1 15 oz Can of Chickpeas rinsed and dried
- Drizzle of Extra Virgin Olive Oil
- 1/4 Tsp Salt
- 1/2 Tsp Chipotle Chili Powder
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Chili Powder
- 1/8 Tsp Cumin
For the Salad
- Chopped Romaine as much as you like
- Crunchy Tortilla Strips
- Shredded Vegan Cheese optional
- Your Favorite Salad Dressing
- Lime Wedges for serving
- Preheat the oven to 425 degrees F.
- In a bowl, combine rinsed and dried chickpeas, olive oil, and spices. Mix well until chickpeas are evenly coated.
- On a baking sheet lined with tin foil or parchment paper, roast chickpeas for about 25 minutes, flipping halfway.
Assembling the Salad
- Chop up some romaine hearts - I did about a half romaine heart per bowl. However, you can use as much as you like.
- Top the chopped romaine with the chickpeas, tortilla strips, and shredded vegan cheese (optional). Squeeze a little lime juice over everything (if you like), and top with your favorite salad dressing.
Quote of the Day:
In three words I can sum up everything I’ve learned about life: it goes on.
– Robert Frost
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)
Meredith | Earth & OvenMarch 14, 2017 at 10:45 am
SO obsessed with these chickpeas- I imagine they give the salad the boost of smoky savoury a taco salad needs! Can’t wait to try them on my next salad. Enjoy your snow day!
SarahMarch 14, 2017 at 11:28 am
Thanks so much Meredith!! :D
Sophie MacKenzieMarch 14, 2017 at 1:32 pm
Holy moly!!! What vibrant colours! I’m so in love with crunchy chickpeas in a salad.
SarahMarch 14, 2017 at 9:21 pm
Me too! I love chickpeas all the time :D
Julia MuellerMarch 15, 2017 at 10:46 am
Oh no, I hope you feel better soon! I’ve been loving all the snow this winter, and hunkering down indoors is so nice and cozy..I hope you were able to get some work done in spite not feeling well! This salad looks absolutely amazing. I can see why you’d eat it regularly!
SarahMarch 15, 2017 at 7:59 pm
Thanks so much Julia <3
annieMarch 15, 2017 at 12:22 pm
this looks so so so good. I love multi texture salads and this qualifies fo sho
SarahMarch 15, 2017 at 7:59 pm
Mo’ textures, mo’ fun ;)
Sarah @ Making Thyme for HealthMarch 15, 2017 at 10:09 pm
Oh no! I’m sorry to hear you aren’t feeling well. At least you are missing anything fun outside? It’s a good excuse to curl up with a bowl of soup and a blanket. :)
This salad looks amazing! I love the crunch from the tortilla strips and chickpeas. Delicious!
SarahMarch 15, 2017 at 11:22 pm
I would’ve curled up with a bowl of soup – but I was so congested that I couldn’t taste anything! Hopefully my tastebuds will start working again soon ;)
LauraMarch 19, 2017 at 7:18 pm
Oh yummm!!! I haven’t played around with chipotle flavours in a long time. But with chickpeas, I imagine it would be delicious.
SarahMarch 19, 2017 at 8:12 pm
Thanks Laura!! I love chipotle anything, it’s one of my favorite flavors! :)
Agness of Run Agness RunApril 30, 2017 at 10:41 am
What a colorful salad recipe! Keep up the great work Sarah, I love your healthy dishes!
SarahApril 30, 2017 at 5:55 pm
Aww thank you Agness :)