This recipe is sponsored by One Degree Organics — a brand I trust and keep in my pantry. Thank you for supporting the brands that support Well and Full!
Happy Wednesday! I’m excited to share this recipe created in collaboration with One Degree Organics. Their whole grain tortillas are a staple in my kitchen and work beautifully for quesadillas, tacos, and salads. This salad highlights those tortillas as crispy strips that add flavor and texture.
I’ve been putting tortillas in salads for years. It started with a pack of tortilla strips I found at the store and now I often add homemade or store-bought tortilla strips to my salads for a crunchy, satisfying element. They bring a nice carb component and a delicious crunch that pairs well with bold dressings and roasted chickpeas.
This recipe centers on spiced, roasted chickpeas and a smoky red pepper dressing inspired by a sauce I use in my buddha bowls, with a southwest twist. It’s simple to make and full of plant-based protein and flavor.
Vegan Southwest Tortilla Salad
Ingredients
Southwest Chickpeas
- 1 15 oz can Chickpeas, rinsed and dried
- Drizzle Extra Virgin Olive Oil
- 1/4 tsp Salt
- 1/8 tsp Cumin
- 1/4 tsp Chili Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Coriander
- 1/4 tsp Paprika
Red Pepper Sauce
- 1 cup Chopped Red Bell Pepper
- Heat-tolerant oil, for sautéing
- 2 cloves Garlic
- Juice from 2 Limes
- 1/3 cup Extra Virgin Olive Oil
- 1/2 tsp Salt
- Fresh Cracked Black Pepper, to taste
- 1/2 tsp Smoked Paprika
Crispy Tortilla Strips
- 2 cups Cut Tortilla Strips
- Drizzle Extra Virgin Olive Oil
- 1/4 tsp Salt
- Fresh Cracked Black Pepper, to taste
The Rest of the Salad
- Mixed Greens, as many as you like
- Any other toppings you enjoy
Instructions
Southwest Chickpeas
- Preheat the oven to 425°F (220°C).
- Rinse and dry the chickpeas thoroughly. In a bowl, toss chickpeas with a drizzle of olive oil and the spices until evenly coated.
- Spread the chickpeas on a parchment-lined baking sheet and roast 20–25 minutes, until crisp. Remove and let cool.
Red Pepper Sauce
- While the chickpeas roast, prepare the red pepper: remove seeds and cut into 1–2 inch pieces.
- Heat a nonstick pan over medium-high heat with a little heat-tolerant oil.
- Sauté the peppers until they are blackened in spots. Remove from heat and let cool slightly.
- In a blender, combine the charred peppers with garlic, lime juice, olive oil, salt, black pepper, and smoked paprika. Blend on high until smooth. If you prefer a very smooth dressing, strain through a fine mesh sieve.
Crispy Tortilla Strips
- Set the oven to broil.
- Cut tortillas into strips about 1 inch long and 1/4–1/2 inch wide. Toss with a drizzle of olive oil, salt, and pepper.
- Spread the strips on a parchment-lined baking sheet and broil 2–3 minutes, watching closely so they don’t burn. Remove when crisp.
- Set aside to cool.
Putting It All Together
- Assemble salads: place mixed greens in bowls, top with roasted chickpeas, tortilla strips, and any additional toppings you like.
- Drizzle generously with the red pepper sauce and serve immediately.
Notes
P.S.
If you make this salad and post it on Instagram, tag @wellandfull and use #wellandfull so I can see your version. I love seeing your takes on these recipes!