I’m writing this as Winter Storm Stella / Blizzard Eugene swirls outside. Sheltered in with my roommate and two friends, we turned a forced stay-home day into a cozy “work from home party.” I’ve also been fighting an unusual cold and an upset stomach that kept me up most of the night, so today is a good day to catch up on emails and nutrition schoolwork.
This recipe is a typical example of how I like to eat: a leafy base topped with something crunchy and protein-packed. Here, romaine is paired with roasted chickpeas seasoned with chipotle spices, crunchy tortilla strips, and optional shredded vegan cheese. The idea came on an unexpectedly warm day when I was craving Tex‑Mex flavors. Each bite balances crisp romaine, crisped chickpeas, creamy vegan cheese (I usually reach for a plant-based shredded variety), and salty tortilla strips. I didn’t include a specific dressing because this salad plays well with many dressings — feel free to use your favorite or experiment.
From a nutrition perspective, romaine provides Vitamin A, Vitamin K, and folate while remaining very low in calories, so it’s great for volumetric eating. The roasted chickpeas deliver plant-based protein and fiber to help keep you satisfied. The vegan cheese and tortilla strips add texture and flavor without dramatically increasing the nutrient density; they’re optional depending on your preferences. Overall, this is a simple, satisfying bowl you can easily customize.
Crunchy Vegan Chipotle Salad
Ingredients
Crunchy Chickpeas
- 1 15 oz Can of Chickpeas rinsed and dried
- Drizzle of Extra Virgin Olive Oil
- 1/4 Tsp Salt
- 1/2 Tsp Chipotle Chili Powder
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Chili Powder
- 1/8 Tsp Cumin
For the Salad
- Chopped Romaine as much as you like
- Crunchy Tortilla Strips
- Shredded Vegan Cheese optional
- Your Favorite Salad Dressing
- Lime Wedges for serving
Instructions
Crunchy Chickpeas
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Preheat the oven to 425°F (220°C).
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In a bowl, toss rinsed and thoroughly dried chickpeas with a drizzle of olive oil and the spices until evenly coated.
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Spread the chickpeas on a baking sheet lined with foil or parchment and roast for about 25 minutes, shaking or flipping halfway through, until crisp.
Assembling the Salad
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Chop romaine hearts — approximately half a heart per bowl, or more to taste.
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Top the romaine with roasted chickpeas, tortilla strips, and shredded vegan cheese if using. Squeeze lime over the salad and add your preferred dressing.
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Serve immediately and enjoy.
https://wellandfull.com/2017/03/crunchy-vegan-chipotle-salad/
Quote of the Day:
In three words I can sum up everything I’ve learned about life: it goes on.
– Robert Frost
P.S.
If you make this recipe and post it on Instagram, tag @wellandfull and use #wellandfull so I can see your photos — I always enjoy seeing your takes on these recipes.