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