Vegan Southwest Tortilla Salad

Vegan Southwest Tortilla Salad | Well and Full | #healthy #recipe

 This recipe is sponsored by One Degree Organics – a brand that has a trusted place in my kitchen. Thank you for supporting the brands that support Well and Full!

Happy Wednesday!! I’m really excited to bring this recipe to you today, because it’s done in collaboration with One Degree Organics, a company that I’ve been working with for the past year. Their cereal, oats, and flour have a permanent spot in my pantry, and I am proud to stand behind the quality of their products. Today’s recipe features their healthy, whole grain tortillas, that I’ve been using for quesadillas, tacos, and salads on repeat!

I don’t know how I got on this whole tortillas-in-salads train, but it’s been a staple in my diet for the past three years now. I think it started when I randomly came upon a bag of tortilla strips at Stop and Shop, and started bringing them to work to eat in my salads. If you’ve never tried this delicious combo, then you’re in for a real treat. The tortillas add a delicious, flavorful crunch, and they bring a nice carb element to the salad.

The rest of this recipe goes without saying – of course there had to be chickpeas in the mix! And this red pepper sauce is a riff on the sauce in my popular buddha bowl recipe, with a little southwest twist. I hope you all love this recipe!!

Vegan Southwest Tortilla Salad | Well and Full | #healthy #recipe

Vegan Southwest Tortilla Salad

This vegan southwest tortilla salad is packed with plant-based protein and big flavors! 


Southwest Chickpeas

  • 1 15 oz Can Chickpeas rinsed and dried
  • Drizzle Extra Virgin Olive Oil
  • 1/4 Tsp Salt
  • 1/8 Tsp Cumin
  • 1/4 Tsp Chili Powder
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Coriander
  • 1/4 Tsp Paprika

Red Pepper Sauce

  • 1 Cup Chopped Red Bell Pepper
  • Heat Tolerant Oil for sauté
  • 2 Cloves Garlic
  • Juice from 2 Limes
  • 1/3 Cup Extra Virgin Olive Oil
  • 1/2 Tsp Salt
  • Fresh Cracked Black Pepper
  • 1/2 Tsp Smoked Paprika

Crispy Tortilla Strips

  • 2 Cups Cut Tortilla Strips
  • Drizzle Extra Virgin Olive Oil
  • 1/4 Tsp Salt
  • Fresh Cracked Black Pepper

The Rest of the Salad

  • Mixed Greens as many as you like
  • Any other toppings you like


Southwest Chickpeas

  • Preheat your oven to 425 degrees F.
  • Rinse and dry your chickpeas well. In a bowl, mix chickpeas, oil, and spices until they're evenly coated.
  • On a baking sheet lined with parchment paper, bake chickpeas for 20-25 minutes. When done, remove from oven and let cool.

Red Pepper Sauce

  • While chickpeas are cooking, prep your red pepper. Remove seeds, and cut into 1-2 inch size chunks.
  • Bring a nonstick pan to medium high heat, with a LITTLE heat tolerant oil in it.
  • Carefully sauté peppers until blackened in places. When done, remove from heat and let cool slightly.
  • In a blender (not a food processor), mix blackened red peppers with the rest of the sauce ingredients. Blend on high until dressing is smooth. If desired, strain the sauce through a mesh sieve to get rid of any leftover chunks.

Crispy Tortilla Strips

  • Set the oven to broil. 
  • Cut up your tortillas until they're about an inch long, and 1/4 - 1/2 an inch wide. Toss tortilla strips with oil, salt, and as much black pepper as you like.
  • On a baking sheet lined with parchment paper, broil tortilla strips for 2-3 minutes, or until crispy. Be sure to check often to ensure they don't burn!
  • When done, remove from heat and set aside.

Putting it All Together

  • Assemble your salads - in bowls, add in as many mixed greens as you like. Top with chickpeas, tortillas strips, and any other toppings. Drizzle everything with the red pepper sauce. 
  • Enjoy!


This recipe makes extra red pepper sauce - feel free to save for another salad or bowl! Dressing will keep in the fridge for 4-5 days. 

Vegan Southwest Tortilla Salad | Well and Full | #healthy #recipeVegan Southwest Tortilla Salad | Well and Full | #healthy #recipe


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 :)


  • Reply
    Meredith Youngson | Earth & Oven
    January 31, 2018 at 2:05 pm

    Flour Tortillas are such crack – but always packed with the creepiest ingredients! Hope I can find these sweet sprouted guys somewhere. Gorgeous recipe Sarah!

    • Reply
      January 31, 2018 at 11:26 pm

      I agree – way better to make your own crunchy tortillas at home! Thanks Meredith :)

  • Reply
    February 6, 2018 at 4:04 am

    This is my kind of salad- I love it when there is more than just veggies (although nothing against veggies, obviously). So many great textures + colors! Definitely trying this out soooon xx

    • Reply
      February 6, 2018 at 11:19 am

      Thanks Ruby! I agree – I love a lot of texture and variety in my salads! :)

  • Reply
    February 7, 2018 at 1:24 am

    Sooo colorful and delicious salad recipe Sarah. Loved the addition of tortillas in it. Thanks for sharing.

    • Reply
      February 8, 2018 at 8:10 pm

      Thank you Puja! :)

  • Reply
    February 16, 2018 at 9:14 am

    Oh my goodness this looks so amazing! Pinning to make next week!

    • Reply
      February 16, 2018 at 12:43 pm

      I hope you like it, Whitney! :)

  • Reply
    March 29, 2018 at 5:43 pm

    Made the chickpeas only! Yum!!

    • Reply
      March 29, 2018 at 9:01 pm

      Hi Aunt Teresa!! I’m so glad to hear you liked the chickpeas :) :) Hugs!

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