Description
This fresh and vibrant chickpea salad is perfect for a light meal or a snack. Full of flavor and texture, it’s topped with crispy tortilla chips for added crunch!
Ingredients
Scale
- 1 cup cooked chickpeas (drained)
- 4 tbsp olive oil
- 2 tbsp fresh lime juice
- 2 tsp Dijon mustard
- 2 tsp maple syrup
- 1 tsp ground cumin
- 1 tsp dried oregano
- ¾ tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp salt
- 2 cloves garlic (minced)
- ½ medium jalapeño (minced, seeds removed for less spice)
- 2 medium green onions (finely chopped)
- 1 small head romaine lettuce (chopped)
- 2 medium avocados (cubed)
- 2 medium tomatoes (diced)
- 1 medium red or orange bell pepper (cubed)
- ½ large English cucumber (cubed)
- 2 cups tortilla chips or corn chips
Instructions
- In a medium bowl, whisk together the olive oil, lime juice, Dijon mustard, maple syrup, cumin, oregano, smoked paprika, ground coriander, salt, garlic, jalapeño, and green onions until combined.
- Stir in the chickpeas, cover, and refrigerate for at least 30 minutes or up to 1 day.
- While the chickpeas marinate, wash and chop the romaine into 1/2-inch strips. Dice the tomatoes, cube the bell pepper and cucumber, and cube the avocados just before assembling.
- In a large serving bowl, layer the lettuce, tomatoes, bell pepper, cucumber, and avocado.
- Add the tortilla chips on top, then pour over the marinated chickpeas and dressing.
- Gently toss to combine and serve immediately while the chips are still crisp.
Notes
- For less spice, remove the seeds from the jalapeño.
- Customize the salad by adding your favorite chopped vegetables.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 3.5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg