Vegan Chipotle Salad

Spice up your meal prep with this bold and flavorful Vegan Chipotle Salad! Featuring crispy oven-roasted chickpeas seasoned with chipotle chili powder and smoked paprika, this salad is layered with fresh and vibrant ingredients like mixed greens, juicy cherry tomatoes, creamy avocado, sweet corn, and crunchy cucumber. The pièce de résistance is a smoky chipotle-lime dressing, sweetened with a touch of maple syrup and blended to perfection with apple cider vinegar and garlic, creating a zesty kick in every bite. Ready in just 30 minutes, this vegan salad is perfect for a healthy lunch or dinner and is packed with protein, fiber, and bold Tex-Mex flavors. Serve it as a main course or a show-stopping side dish for any occasion!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 can (15 oz) canned chickpeas
• 2 tablespoons olive oil
• 1 teaspoon chipotle chili powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon salt
• 5 cups mixed greens
• 1 cup cherry tomatoes
• 1 large cucumber
• 1 large avocado
• 1 cup corn kernels
• 0.5 medium red onion
• 1 large lime
• 2 tablespoons chipotle peppers in adobo sauce
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 clove garlic
• 0.25 cup cilantro

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Drain and rinse the chickpeas. Spread them onto a baking sheet lined with parchment paper and pat dry with a paper towel.

Step 3

Drizzle chickpeas with olive oil and sprinkle with chipotle chili powder, smoked paprika, and salt. Toss until chickpeas are well coated.

Step 4

Roast the chickpeas in the oven for 15 minutes, stirring halfway through, until they are crispy.

Step 5

While chickpeas are roasting, prepare the salad ingredients: halve the cherry tomatoes, dice the cucumber, and slice the avocado into cubes. Thinly slice the red onion.

Step 6

In a large salad bowl, combine the mixed greens, cherry tomatoes, diced cucumber, avocado, corn kernels, and red onion slices.

Step 7

To prepare the dressing, blend the chipotle peppers, maple syrup, apple cider vinegar, lime juice, and minced garlic in a blender until smooth.

Step 8

Chop cilantro and blend into the dressing or use it as garnish.

Step 9

Once the chickpeas are roasted, let them cool slightly before adding them to the salad.

Step 10

Pour the chipotle dressing over the salad and toss gently to combine.

Step 11

Garnish with fresh cilantro, if desired, and serve immediately.

Nutrition Facts

Serving size	(1761.5g)

Amount per serving	% Daily Value*
Calories	1353.4

Total Fat 68.9g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 6.7g
Cholesterol 0mg	0%
Sodium 2957.9mg	0%
Total Carbohydrate 171.0g	0%
Dietary Fiber 44.9g	0%
Total Sugars 53.7g
Protein 37.2g	0%

Vitamin D 0IU	0%
Calcium 390.6mg	0%
Iron 11.6mg	0%
Potassium 3973.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.7%

Protein: 10.2%

Carbs: 47.1%