Delish and Versatile: Southwest Chickpea Salad-5 Ways
This Southwest Chickpea and Black Bean Salad is a protein-packed, flavorful dish loaded with fresh vegetables, making it perfect for meal prep or a quick lunch. The zesty dressing adds a burst of flavor without using oil, keeping it Whole Foods Plant-Based and light. You can enjoy it in many ways, from wraps and tacos to bowls and dips.
Ingredients
- 15 oz can black beans-drained and rinsed
- 15 oz can chickpeas (drain but keep chickpea juice from the can)
- 5 oz chopped tomatoes
- ½ red onion
- 1 orange bell pepper
- 8 oz corn
- 1 or 2 jalapenos
- avocado (optional)
- ¼ cup chopped cilantro
Dressing
- ⅓ cup aquafaba reserved chickpea juice
- ¼ cup red wine vinegar
- 2 Tbsp fresh lime juice
- 3 cloves garlic minced
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp chili powder
- ¼ tsp cumin
- 1 tsp maple syrup
Instructions
- 1. Prepare the Veggies: In a large bowl, combine the black beans, chickpeas, tomatoes, red onion, bell pepper, corn, jalapeños, avocado (if using), and cilantro.2. Make the Dressing: In a small bowl, whisk together the aquafaba, red wine vinegar, lime juice, minced garlic, salt, pepper, chili powder, cumin, and maple syrup until well combined.3. Toss the Salad: Pour the dressing over the bean and vegetable mixture. Toss everything together until evenly coated.4. Serve: Let the salad sit for 15-20 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Other Ideas to Serve:
- Wraps or Tacos: Use as a filling in whole grain or gluten-free wraps or taco shells. Add avocado slices for extra creaminess.
- Stuffed Bell Peppers: Hollow out bell peppers, stuff them with the salad, and bake at 375°F (190°C) for 20-25 minutes, until the peppers are tender.
- Quinoa Bowl: Serve over a bowl of cooked quinoa. Add steamed greens and a squeeze of lime juice for an extra burst of flavor.
- Baked Sweet Potatoes: Roast sweet potatoes, slice them open, and top with the salad. The sweet potato’s sweetness pairs beautifully with the savory salad.
- Dip: Spread hummus or mashed avocado on a serving dish, then top with the salad for a fresh, colorful dip.
Notes
Notes:
Make Ahead: This salad keeps well in the fridge for 2-3 days. The flavors will improve over time, making it an excellent option for meal prep.
Avocado: If using avocado, add just before serving to prevent browning.
Spice Level: Adjust the number of jalapeños based on your heat preference. You can also leave out the jalapeños for a milder version.
Canned vs. Fresh Corn: You can use either frozen (thawed) or canned corn. Fresh corn kernels cut off the cob are also a great seasonal option.
Hope you enjoy!
Have a health-tastic day!
Carlisa
Nutrition
Serving: 1cCalories: 122kcalCarbohydrates: 22gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 332mgPotassium: 318mgFiber: 5gSugar: 5gVitamin A: 861IUVitamin C: 39mgCalcium: 44mgIron: 2mg
Tried this recipe?Let us know how it was!
