Chipotle Chickpea Chopped Salad
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This Chipotle Chickpea Chopped Salad is a quick & easy meal that is packed with fresh veggies, a smoky chipotle dressing and chickpeas.
Chickpeas are my favorite way to bulk up a salad. You get some heartiness and plant protein – plus they just taste good. And this Chipotle Chickpea Chopped Salad is my new favorite quick salad. Veggies, chickpeas and the perfect chipotle dressing. Think more smokiness and less spice. Just the perfect kick.
here’s what you need
ingredients
- romaine
- chickpeas
- red onion
- purple cabbage
- cherry tomatoes
- avocados
- vegan feta – I used Follow Your Heart
- oil – I used avocado oil
- apple cider vinegar
- adobo sauce – from a can of chipotles
- garlic powder, cumin, salt & pepper
equipment
Grab your favorite salad bowl – I am OBSESSED with these metal ones!
steps
step 1: make the dressing
I love the dressing for this recipe! It is smokey, garlicky and just super yummy. It makes this a “WOW” salad!
Add the oil, vinegar, adobo sauce, garlic powder, cumin, salt & pepper to a bowl (or jar) and whisk until combined. Give it a taste and adjust the seasonings until it’s to your liking.
You can definitely prep the dressing ahead of time to make assembly even quicker.
step 2: assemble & serve
Once the dressing is done, you just need to do a little chopping and then we can bring everything together.
Add the romaine, chickpeas, red onion, cabbage, cherry tomatoes, avocado and vegan feta to a large salad bowl. Pour over the dressing and toss until everything is coated.
This salad has the perfect bite. Serve this as a main or it would be great alongside a vegan pizza!
tips & tricks
I used the “teeny tiny” avocados from Trader Joe’s so I used 2. If you use large avocados you will only need 1.
This is best served right away. If you want to make it ahead of time add everything to the salad bowl except for the dressing & avocado. Add those right before serving.
need more recipe inspo? check these out:
Chipotle Chickpea Chopped Salad
Ingredients
- 1 head romaine chopped
- 1 15-ounce can chickpeas drained & rinsed
- 1/2 red onion sliced
- 1/2 small head purple cabbage chopped
- 12 ounces cherry tomatoes halved
- 1-2 avocados cubed
- 1/4 cup vegan feta I used Follow Your Heart
FOR THE CHIPOTLE DRESSING
- 1/3 cup oil I used avocado oil
- 1/4 cup apple cider vinegar
- 1 tablespoon adobo sauce from a can of chipotles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper
- salt to taste
Equipment
Instructions
- Add all of the dressing ingredients to a jar or bowl and whisk to combine. Taste and adjust the seasonings as needed. Set aside.
- To assemble, add all of the salad ingredients to large bowl. Pour over the dressing and toss to combine.
- Serve right away.
Video
Notes
- I used the “teeny tiny” avocados from Trader Joe’s so I used 2. If you use large avocados you will only need 1.
- This is best served right away. If you want to make it ahead of time add everything to the salad bowl except for the dressing & avocado. Add those right before serving.
