Description
A refreshing chickpea salad topped with crispy tortilla chips.
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
- Chill the chickpeas for improved flavor.
- Customize the level of spice by adjusting the amount of jalapeño.
- For extra crunch, add additional tortilla chips before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 0 mg