Chickpea Tex-Mex Salad

by Sabrina Snyder

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14 Comments

5 from 1 vote
4 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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Chickpea Tex-Mex Salad is a delicious vegetarian salad option that is bursting with flavor without sacrificing protein! Ready in 20 minutes!

Similar to my Southwest Salad, or my Beef Taco Salad, this recipe is sure to hit the Tex-Mex spot! Perfect for those who are craving a vegetarian taco Salad option!

salad in a container
collage of the salad close up and in container
completed salad in a salad container

Sabrina’s Chickpea Tex-Mex Salad Recipe

Chickpea Tex-Mex Salad is a quick and easy lunch option that has a ton of flavor like most Tex-Mex salads, but with far less of the heavier ingredients that would weigh you down. Having this lunch option will help you avoid falling into the normal restaurant salad trap where similar Tex-Mex salads are filled with cheese, sour cream, and mayonnaise based dressings.

Recipe Card

Dinner, then Dessert

Chickpea Tex-Mex Salad Recipe

Chickpea Tex-Mex Salad is a delicious vegetarian salad option that is bursting with flavor without sacrificing protein! Ready in 20 minutes!
Yield 4 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
salad in a container
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Ingredients
 

  • 1/2 cup salsa
  • 1/2 cup Greek yogurt
  • 2 teaspoons canola oil
  • 1 can of chickpeas , drained and dried in a paper towel
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 pinch cayenne pepper
  • 6 cups lettuce , chopped
  • 1 cup grape tomatoes
  • 1 cup corn
  • 1/2 cup sliced olives
  • 1 avocado , diced into ½ inch chunks

Instructions

  • In a small bowl mix the salsa and Greek yogurt and set aside.
  • Add the oil to pan on medium high.
  • Add the chickpeas, stir, add cumin, oregano and cayenne pepper and stir for 45 seconds.
  • Remove from pan to paper towel.
  • Add the lettuce, tomatoes, corn and olives to a large bowl and toss.
  • Top with the seasoned chickpeas and avocado chunks.
  • Pour over the salad dressing or keep to the side is packing for lunch.

Nutrition

Calories: 208kcal | Carbohydrates: 21g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 519mg | Potassium: 696mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1355IU | Vitamin C: 15.9mg | Calcium: 79mg | Iron: 1.5mg

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Sabrina’s Tip

When I serve this salad, I like to squeeze a bit of lime juice on top of it after it’s all mixed together. This adds a little zing to the salad and brightens it up, giving it a more refreshing flavor which is perfect to enjoy on a hot day.

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About this Recipe

This Chickpea Tex-Mex Salad uses crispy chickpeas as an extra protein source. With just a few minutes in a hot skillet and a few spices from your cupboard, the chickpeas are so flavorful you won’t even miss any added proteins you’re used to. Most Tex-Mex salads include ranch dressings mixed with either salsa or enchilada sauce. Using Greek yogurt instead makes a creamy dressing that is tangier while also adding another source of added protein.

Pairing Suggestions

This recipe pairs wonderfully with my Classic Southern Sweet Tea! It will make you feel like you’re enjoying a taste of summer in the south with the way the corn, olives, and salsa pair with the sweet and refreshing flavor of the iced tea.

More Salads to Try!

Photos used in previous version of this post

Salad with tea bottle
tea bottle next to salad

 

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Just found your site and wow, what a treat it is ??
    I can’t seem to find how to subscribe to emails, really want your ebook too ?

    Reply

    1. There should be a sign up form on the bottom of each post and if you are looking at the site on a computer you can see one on the side of the page as well. 🙂

      Reply

  2. I adore making dressings with yogurt and salsa – so easy and delicious. I could eat this salad every single day!

    Reply

  6. This salad looks like the BEST kind of lunch! I know what I’ll be making this week!

    Reply