This recipe is a vegetarian twist on the Southwest salad. Meat protein is replaced with roasted chickpeas and quinoa and it’s a mason jar salad, so you can eat healthy all week long! It’s packed with veggies, flavor, and spiciness.
1 cup chipotle ranch dressing 8 ounces corn 15 ounce can black beans, drained & rinsed 15 ounce can chickpea, drained & rinsed 1 tablespoon olive oil 1/2 teaspoon sea salt 2 teaspoons taco seasoning 1 celery stalk, chopped 1 cup shredded cheese 1 pint tomatoes, halved 12 ounces salad greens 1 cup cooked quinoa
Heat oven to 400 degrees F, placing rack in the middle of the oven.
Pat the rinsed and drained chickpeas with a paper towel, removing all excess water.
Add chickpeas to a mixing bowl with the olive oil, salt, and taco seasoning. Mix until they are fully coated.
Spread chickpeas out on to a rimmed baking sheet and roast for about 30 minutes, shaking the pan every 10 minutes to move them around.
Let the chickpeas fully cool.
Divide the salad ingredients between four wide-mouthed quart-sized mason jars in the following order: dressing, black beans, corn, celery, quinoa, cheese, tomatoes, roasted chickpeas, and salad greens.
Tightly screw on the lid to each jar and place them in the refrigerator. The salads should last up to five days.
Share this recipe
Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.