INGREDIENTS
2 small heads of romaine, very thinly sliced
4 large carrots, chopped
1 cup chopped yellow, green, or red bell pepper
1 avocado, chopped
1/2 red onion, chopped
1 jalapeno chile, seeded and chopped
1/4 cup chopped cilantro leaves
1 cup canned garbanzo beans, drained and rinsed
3/4 cup Honey Lime Vinaigrette
1 cup crushed tortilla chips (optional)
For the Honey Lime Vinaigrette
1/2 tsp ground cumin
2 tbsp raw honey or maple syrup
1 clove garlic, grated
Dash of cayenne pepper
1/2 cup vegan mayo
1/2 tsp sea salt
1/4 cup olive oil
2 tbsp apple cider vinegar
Juice of 1 lime
DIRECTIONS
Make the Honey Lime Vinaigrette. In a bowl, whisk all the ingredients, or blend in a food processor until creamy. Store the dressing in the fridge in an airtight container for up to a week. In a large bowl, combine the romaine, carrots, pepper, avocado, onion, jalapeno, cilantro, and beans. Pour the dressing over the salad and toss. Crumble chips on top, if using, and serve.
