Chipotle Chickpea Salad

Updated: Mar 5



Not only is this power plant-based wrap bursting with flavor but it only takes minutes to prepare! It's also very versatile. You can add the chickpea salad to a green salad, make it as a sandwich and add sprouts, wrap it in tortilla or mix it into some healthy whole grains like brown rice or wheat berries.


We tend to enjoy things spicy for the flavor and the nutritional benefits of spices, therefore we add lots. However, if you like less spice, omit the cayenne. This is the type of recipe that is really based on personal flavor preference. Make the base by following the instructions below then taste it to determine if it needs more salt, pepper, lime, paprika or cayenne. We added a bit more salt and pepper to taste then topped the salad with an additional dash of smoked paprika and cayenne because ... Can't.Get.Enough.Spice. How about you?



Ingredients

  • 1 15-oz can chickpeas, drained or 1 1/2 cups homemade chickpeas

  • 1/4 cup slivered or sliced almonds

  • 4 Tbsp vegan mayo of choice (I used Fabanaise for this recipe but Follow Your Heart is another great option) OR, for oil-free, use 1 whole avocado, smashed with a fork

  • 1 Tbsp maple syrup or coconut nectar

  • 1 tsp smoked paprika powder

  • 1 tsp cumin powder

  • 1/4 tsp garlic powder

  • 1/2 tsp chili powder

  • 1/4 tsp cayenne powder (optional if you like a little spice)

  • 1/4 tsp sea salt (or more to taste)

  • black pepper to taste

  • a squeeze of one lime

  • 1/4 c chopped celery

  • 1/2 c sliced green onion

  • 1/2 c cilantro, chopped (optional)

  • 4-5 large washed collard green leaves or whole-grain bread of choice



How to make

  1. Add the chickpeas and almonds to a large mixing bowl and lightly mash with a fork so that about half of the chickpeas and almonds are mashed and half are still whole.

  2. To a separate small bowl, add the mayo (or avocado), maple syrup or coconut nectar, lime juice, smoked paprika, ground cumin, garlic powder, chili powder, cayenne powder, if using, and sea salt. Mix well.

  3. Transfer the mayo (or avocado) mixture to the chickpeas and almonds. Mix well to coat the chickpeas and almonds.

  4. Stir in the celery, green onion and cilantro, if using.

  5. Open the washed and dried collard green leaves or other leafy green like romaine and add a healthy portion of the chickpea salad. Add other plant-based ingredients you love like radish, tomato, purple onion, sprouts or hemp seeds for more texture, flavor and nutrition. Alternatively, in place of leafy greens, you can make this into a wrap or sandwich by adding the salad to a whole-grain tortilla or to two sliced of whole-grain bread.


The chickpea salad will keep covered in the fridge for up to five days, making it great for a grab-and-go lunch or snack!





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