Ingredients:
- 5 – 6 cups romaine lettuce, chopped
- 1 can (14 oz.) chickpeas, drained and rinsed
- 1/2 cup grape or cherry tomatoes, halved
- 1/2 cup fresh corn off the cob (canned is also suitable)
- 1 chile pepper (Hatch, Anaheim, or jalapeno), seeds removed and sliced
- 1/4 cup fresh cilantro, chopped
- ortilla strips, to serve
- Handful of pepitas, to serve
- Lime wedges, to serve
Avocado-Lime Dressing:
- 1 medium avocado
- 1/4 cup loosely packed cilantro, stems removed
- Juice of 1 lime
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
-Mineral salt, to taste
- 1/2 – 3/4 cup water, plus more as needed
Instructions:
DIY Tortilla Strips:
1. Preheat oven or toaster oven to 375°F.
2. Brush 2 corn tortillas lightly with olive oil and sprinkle with chili powder mix and mineral salt.
3. Cut into thin strips and place on a baking sheet in a single layer.
4. Bake in the oven or toaster oven, rotating once, for about 10 – 12 minutes until crisp and golden.
Avocado-Lime Dressing:
1. Combine ingredients for the dressing in a small blender or food processor (a NutriBullet works well).
2. Blend until creamy, stopping to scrape down the sides as needed. Add extra water a little at a time to thin as needed.
3. Taste for flavor, adding a pinch more salt, cumin, or a squeeze of lime as desired. Blend well.
Salad Assembly:
1. Add romaine lettuce to your serving dish.
2. Top with corn, red onion, chickpeas, tomatoes, and cilantro.
3. Add pepitas (pumpkin seeds) and tortilla strips.
4. Drizzle with the avocado-lime dressing and a squeeze of lime over the top.
For a delicious and nutritious meal, try this Southwest Chickpea Salad with Avocado-Lime Dressing. It's packed with fresh ingredients and bursting with flavor, perfect for a quick lunch or dinner.