This Tex-Mex style 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
Laura Theodore is a recognized public television personality, 3-time TASTE award winning vegan chef, cookbook author, restaurateur and award-winning recording artist. Tune in for Season Seven of Laura’s vegan television show, Jazzy Vegetarian, airing nationally on the Create Network every Monday and Friday at 8am and 2pm EST (check local listings). Visit Laura on the web at Laura Theodore and Jazzy Vegetarian.
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