Crunchy Vegan Chipotle Salad
This crunchy vegan chipotle salad is a medley of flavors and textures, and customizable to your tastes! Made with roasted chickpeas, tortilla strips, and crunchy romaine.
Servings 2 Bowls
Ingredients
Crunchy Chickpeas
- 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
Instructions
Crunchy Chickpeas
- 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.
- Enjoy!
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)