Southwestern Salad with Roasted Chickpeas

Continuing with the trend of it being way too hot outside, I bring you another cold food! This recipe is inspired by Two Peas and Their Pod‘s taco salad recipe!

The chickpeas are seasoned with cumin, chili powder, garlic and onion. Then, they’re roasted, and they go wonderfully with those tomatoes and corn and avocado!  Think of it as a bowl-based taco, but with chickpeas instead of black or pinto beans! (Welcome to Moe’s?)  The dressing is a simple cilantro-lime vinaigrette, but it’d be great with chipotle ranch, or any other dressing you like!


15oz chickpeas
1 roma tomato/half of a hot-house tomato
1/2 avocado
1/3 cup corn
4-5 Romaine leaves
1.5 Tbsp chili powder (adjust to preference – I like a LOT)
2 tsp cumin
1/2 tsp garlic salt
Pinch of salt
Juice of 2 limes
1/2 bunch of cilantro, stems removed and chopped
2 Tbsp white wine vinegar
1/4 cup oil of preference


Preheat your oven to 400 degrees.  Wash and dry your chickpeas and put them in a bowl.  In a separate bowl, mix juice of 1/2 of a lime with all the spices, salt, and a bit of oil.  Combine with the chickpeas, stirring well for an even coating.  Spread the chickpeas out on a baking sheet and roast for 15-25 minutes, or until a little crisp.

While the chickpeas are roasting, chop up your tomatoes and romaine and mix together the dressing, if you’re using it.  Simply add the rest of the lime juice, cilantro, vinegar, and oil into a food processor and blend until evenly combined.

When the chickpeas are done, let them cool off, then assemble your salad and enjoy!IMG_5098




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