Southwest Chickpea Salad with Hot Honey Ranch
This 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.
Notes
This makes 4-5 servings of salad.
Tried this recipe?Let us know how it was!