This Tex-Mex salad features a zingy lime-based dressing, paired with crisp romaine lettuce and cooked chickpeas (aka garbanzo beans).
Since Tex-Mex style salads are traditionally made with black beans, I decided to add a jazzy twist, by substituting black bean tortilla chips as a festive garnish. The chips provide a pleasing crunch, flavor and texture, adding a wow factor to this satisfying salad.
Recipe by Laura Theodore, from Jazzy Vegetarian’s Deliciously Vegan. Published by Scribe Publishing Company ©2018, reprinted by permission.
Sweet and Spicy Lime Dressing
Listen to Laura’s weekly podcast on Unity Radio every Thursday at 3pm EST. Tune in for Season Eight of Laura’s vegan television show, Jazzy Vegetarian, airing nationally on many public television channels (check local listings). Visit Laura at Jazzy Vegetarian.
Jazzy Vegetarian’s Deliciously Vegan* by Laura Theodore is available on Amazon and wherever books are sold
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