Delish and Versatile: Southwest Chickpea Salad-5 Ways

🧂 Ingredients

• 15 oz can black beans-drained and rinsed
• 15 oz can chickpeas

  (drain but keep chickpea juice from the can)
• 5 oz chopped tomatoes
• ½ red onion
• 1 orange bell pepper
• 8 oz corn
• 1 or 2 jalapenos
• avocado

  (optional)
• ¼ cup chopped cilantro
• ⅓ cup aquafaba

  reserved chickpea juice
• ¼ cup red wine vinegar
• 2 Tbsp fresh lime juice
• 3 cloves garlic

  minced
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp chili powder
• ¼ tsp cumin
• 1 tsp maple syrup

Instructions

• 1 1. Prepare the Veggies: In a large bowl, combine the black beans, chickpeas,
  tomatoes, red onion, bell pepper, corn, jalapeños, avocado (if using), and
  cilantro.
  
  2. Make the Dressing: In a small bowl, whisk together the aquafaba, red wine
  vinegar, lime juice, minced garlic, salt, pepper, chili powder, cumin, and maple
  syrup until well combined.
  
  3. Toss the Salad: Pour the dressing over the bean and vegetable mixture. Toss
  everything together until evenly coated.
  
  4. Serve: Let the salad sit for 15-20 minutes to allow the flavors to meld.
  Serve chilled or at room temperature.
• 2 Wraps or Tacos: Use as a filling in whole grain or gluten-free wraps or taco
  shells. Add avocado slices for extra creaminess.
• 3 Stuffed Bell Peppers: Hollow out bell peppers, stuff them with the salad, and
  bake at 375°F (190°C) for 20-25 minutes, until the peppers are tender.
• 4 Quinoa Bowl: Serve over a bowl of cooked quinoa. Add steamed greens and a
  squeeze of lime juice for an extra burst of flavor.
• 5 Baked Sweet Potatoes: Roast sweet potatoes, slice them open, and top with the
  salad. The sweet potato’s sweetness pairs beautifully with the savory salad.
• 6 Dip: Spread hummus or mashed avocado on a serving dish, then top with the salad
  for a fresh, colorful dip.

Nutrition Info