Southwest Chickpea Salad with Hot Honey Ranch - a delicious and flavorful summer salad. This salad is crunchy and fresh and everything you could ever want from a salad. It is also super easy to make and perfect for meal prep.
I love a good salad recipe. For more salad recipes try my mediterranean white bean salad or my cold ramen salad.
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Why you'll love this high protein vegetarian southwest salad
It is easy to make and ready in less than 40 minutes.
It is vegetarian, gluten free and can be made vegan.
Thanks to the beans and greek yogurt this recipe is high in protein.
It is the perfect healthy summer salad.
Ingredients
- romaine lettuce
- chickpeas
- oil
- chili powder
- garlic powder
- cucumber
- onion powder
- bell pepper
- dill
- chives
- black beans
- lemon
- cherry tomatoes
See the recipe card for full information on ingredients and quantities.
Substitutions
- greek yogurt - this can be subbed with vegan yogurt to keep this salad vegan.
- black beans - these can be subbed with pinto beans.
Step-by-Step Instructions
Bake chickpeas.
Blend together dressing.
Toss together salad.
Serve and enjoy!
Storage instructions
You can store the extra salad in a sealed container in your fridge for up to 4 days.
Recipe Pro-Tips
Use very fresh and crunchy vegetables for the best tasting salad.
I like to add avocado on at the end vs mixing it into the salad as this prevents it from browning.
Recipe FAQS
Usually no, but this ranch dressing is made with greek yogurt instead of buttermilk so it is high in protein and lower in fat.
Yes these are the same thing.
Other salads to try
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Southwest Chickpea Salad with Hot Honey Ranch
Ingredients
crispy chickpeas
- 1 can chickpeas - drained and patted dry
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- salt to taste I used about ½ teaspoon
- pinch black pepper
salad
- 1 cup cooked corn
- 1 bell pepper - finely chopped
- 1 cucumber - finely diced
- 1 head romaine lettuce - finely chopped
- 1 can black beans - drained and patted dry
- 1 8 oz container of cherry tomatoes - finely chopped
salad dressing
- ½ cup + 2 tablespoons greek yogurt
- juice from ½ lemon
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ tablespoons fresh chopped dill (dried is also fine)
- 1 ½ tablespoons fresh chopped chives (dried is also fine)
- ½-1 teaspoon salt
- black pepper to taste
- 2 tablespoons hot honey can sub honey + 1 pinch red pepper flakes (or omit)
Other ingredients
- 1 avocado - diced optional.
Instructions
- Preheat oven to 425 degrees.
- Add chickpeas to sheet pan and toss with salt, garlic powder, chili powder, pepper and oil. Bake for 25-30 minutes.
- Add dressing ingredients to a blender and blend until smooth.
- Add all salad ingredients to a bowl along with dressing and chickpeas. Toss until fully combined. Add additional salt and pepper if needed.
- Divide out salad and top with avocado if using.
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