Vegan Chipotle Salad
Elevate your salad game with this vibrant Vegan Chipotle Salad—a true flavor powerhouse! Featuring crispy roasted chickpeas seasoned with smoky chipotle chili powder and paprika, this salad brings a delightful crunch to a base of fresh mixed greens, juicy cherry tomatoes, creamy avocado, and sweet corn. Topped with a bold homemade chipotle dressing made from adobo peppers, lime juice, garlic, and a hint of maple syrup, every bite delivers a perfect balance of smokiness, tang, and subtle sweetness. Ready in under 30 minutes, this wholesome and nutrient-packed recipe is ideal for quick lunches, light dinners, or impressing guests at your next gathering. Perfect for plant-based eaters, salad lovers, and spice enthusiasts alike!
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Recipe Information
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
Instructions
Preheat the oven to 400°F (200°C).
Drain and rinse the chickpeas. Spread them onto a baking sheet lined with parchment paper and pat dry with a paper towel.
Drizzle chickpeas with olive oil and sprinkle with chipotle chili powder, smoked paprika, and salt. Toss until chickpeas are well coated.
Roast the chickpeas in the oven for 15 minutes, stirring halfway through, until they are crispy.
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.
In a large salad bowl, combine the mixed greens, cherry tomatoes, diced cucumber, avocado, corn kernels, and red onion slices.
To prepare the dressing, blend the chipotle peppers, maple syrup, apple cider vinegar, lime juice, and minced garlic in a blender until smooth.
Chop cilantro and blend into the dressing or use it as garnish.
Once the chickpeas are roasted, let them cool slightly before adding them to the salad.
Pour the chipotle dressing over the salad and toss gently to combine.
Garnish with fresh cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
1353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 53.7 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3973 mg | 85% | |
*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.
