Southwest Chickpea Salad

I’ve been so busy with work I haven’t had ANY time to blog. Sorry for the delay everyone. However, I do have a plethora of pictures from the many dishes I’ve made in the last two month’s but I’ve yet to add post recipes on behalf of them. In time I guess. For now, enjoy this healthy southwest chickpea salad 🙂



The Salad

1 small bag of  of spinach
2 large handfuls of kale (torn into pieces)
1 roasted bell pepper
1 can of chickpeas (drained)
1/2 cup roasted corn (roasted with cumin, salt and pepper at 350 for 15 mins)
1/4 cup red onion
1 tomato
1-2 gloves of garlic (if you want it spicy use 2)
1 habanero
1/4 cup of chopped cilantro
1/2 cup shredded cheddar
1 avocado (Diced or sliced to your liking)




The Dressing

2 tbs greek yogurt
1 avocado
1 clove of garlic
1/2-whole lemon (depends on your taste, add 1/2 first then add the other if you like it tangy)
1 tsp cumin
1/4 tsp chili flakes
1/4 tsp cayenne pepper
1/4 tsp salt

Toss all the dressing ingredients into a food processor and pulse till smooth.  If mixture is too thick, add a teaspoon of water at a time until its blended.


Toss the spinach and kale together in a large bowl.  Prep and cut the rest of the other ingredients and place each gently in sections over the bed of greens


If you just want to eat and and to don’t give a shit if it looks pretty…then by all means toss it all together along with half the dressing and GRUB. The end 🙂