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Vegan Southwest Tortilla Salad

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

Ingredients
  

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

Instructions
 

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!

Notes

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.