Vegan Southwest Chickpea Salad Recipe
Ingredients:
For the Salad:
2 cups cooked chickpeas (canned, drained, and rinsed)
1 cup corn kernels (fresh, frozen, or canned)
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1 avocado, diced
1/4 cup fresh cilantro, chopped
1/4 cup pickled jalapeños (optional for heat)
1 cup mixed salad greens
For the Vegan Southwest Dressing:
3 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 clove garlic, minced
Salt and pepper to taste
For Non-Vegan Option:
Grilled chicken breast, sliced
Instructions:
In a large bowl, combine chickpeas, corn, cherry tomatoes, red onion, avocado, cilantro, and pickled jalapeños.
In a small bowl, whisk together lime juice, olive oil, ground cumin, chili powder, minced garlic, salt, and pepper to create the vegan Southwest dressing.
Pour the dressing over the salad and toss gently until well coated.
Arrange mixed salad greens on serving plates and top with the chickpea mixture.
For the non-vegan version, add sliced grilled chicken breast on top of the salad.
Serve and enjoy your Vegan Southwest Chickpea Salad!
