Chipotle Chickpea Salad

Updated: Sep 24



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, rinsed and drained or homemade chickpeas

  • 1/4 cup slivered or sliced almonds (optional if you'd like more protein and crunch)

  • 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

  • 1/4 c chopped celery

  • 1/2 c sliced green onion

  • 1/2 c cilantro, minced

  • 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 (and more to taste)

  • squeeze of one lime

  • black pepper to taste

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



How to make

  1. Add chickpeas and the almonds to a 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, cumin, chili, and sea salt then mix with a spoon. Taste and adjust seasonings as needed.

  3. Scoop the mayo (or avocado) mixture over top of the chickpeas and almonds, mix well so that all of the chickpeas and almonds are coated. 

  4. Add the celery, scallions and cilantro and mix well, once again.

  5. Wash and open collard green leaves or other leafy green like romaine (or make it into a hearty sandwich using a whole grain bread), add a healthy portion of the chickpea salad and any other toppings you love. We added avocado, radish, tomato, and purple onion but you can also add sprouts, hemp seeds or pumpkin seeds for more texture and flavor.



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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