Tag Archives: #chipotlelimerub

Chipotle Lime Chickpea Salad

We grilled zucchini and I made an extra so that I could have leftovers. I’m always trying to switch up my salads because I eat one every day and I don’t like to be bored. I’m obsessed with this Chipotle Lime Rub from Wildtree. I bought it in my freezer meal kit back in March and I’ve purchased four more jars since. Kind of insane, I know. I put it on everything from tacos to butternut squash. So I’ve decided that this rub will be the inspiration for my next Wildtree food series.

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chickpea salad

Chipotle Lime Chickpea Salad

  • Servings: ~1
  • Difficulty: easy
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This Chipotle Lime Chickpea Salad features avocados, grilled zucchini, carrots, pistachios, and a homemade salad dressing made with Wildtree Chipotle Lime Rub.


Credit: My Real Dish

Ingredients

  • 1 grilled or sautéed zucchini  
  • ½ cup baby carrots sliced
  • ½ of a large avocado
  • ½ cup chickpeas/garbanzo beans, rinsed
  • ½ tablespoon sesame seeds
  • 1 teaspoon Wildtree Chipotle Lime Rub (You can buy it here.)
  • ½ teaspoon Redmond Real Salt
  • 3 grinds on the pepper grinder
  • Juice of ½ a lime
  • Drizzle with 2 teaspoons avocado oil (you can also use olive oil)
  • 1 tablespoon pistachios
  • 3 cups romaine lettuce, chopped


Directions

  1. Slice zucchini. Then grill or sauté it. If you sauté it, heat 1 tablespoon olive over medium heat or use a non-stick pan and cook for 2 – 3 minutes a side.
  2. Chop or tear romaine lettuce.
  3. Place romaine lettuce at the bottom of the bowl, add the baby carrots, rinsed garbanzo beans, and pistachios.
  4. Make the dressing. Combine the juice 1/2 of a lime in a liquid measuring cup along with the Wildtree Chipotle Lime Rub, Redmond Real Salt, pepper, and avocado or olive oil.
  5. Pour dressing on your salad, sprinkle with sesame seeds and serve.

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Southwestern Chopped Ranch Salad (Vegan)

This summer I discovered Just.Ranch – it’s a fabulous vegan ranch dressing. I’ve been indulging in it a lot! I love combining ranch with flavors that you wouldn’t expect!

Recently I’ve been trying to meal prep by roasting vegetables ahead of time for salads, bowls, and pasta. This week I marinated 18 ounces of chopped butternut squash in agave syrup, olive oil, and Chipotle Lime Rub by Wildtree. You can buy it here. I’ve been using this rub in soups, on tacos, and even veggies. This salad has so many of my favorite flavors! I’m going to use the rest of the quinoa and chipotle lime butternut squash for some other dishes this week.

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southwestern salad

Southwestern Chopped Ranch Salad

  • Servings: 1 full meal
  • Difficulty: easy
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This Southwestern Chopped Ranch Salad is filling and flavorful with chipotle lime butternut squash, quinoa, black beans, avocado, and cherry tomatoes.


Credit: My Real Dish

Tips: (1) Prepare quinoa per bag. I made 1 cup in order to use it with the Roasted Butternut Squash in another vegan bowl this week. (2) I purchased 18 oz of butternut squash, roasted it with 1 tablespoon olive oil, 1/2 teaspoon Chipotle Lime Rub, 1 tablespoon agave syrup for 25 minutes in a 425-degree oven.

Ingredients

  • 5 cups romaine lettuce
  • 1/2 a red bell pepper (chopped)
  • 1/2 an avocado
  • 3 tablespoons of black beans, drained and rinsed
  • 2 tablespoons quinoa
  • 5 cherry tomatoes sliced in half
  • 2/3 cup Roasted Butternut Squash (Chipotle Lime Rub, agave syrup, and olive oil – see tips)
  • Vegan Ranch Dressing (I used Just.Ranch)


Directions

  1. Prepare quinoa and Butternut Squash per tip recommendations. Or the desired equivalent.
  2. Chop vegetables, drain and rinse the beans.
  3. Place romaine lettuce in the salad bowl and top with ingredients.
  4. Serve with Vegan Ranch Dressing.

What are your favorite salad combinations? Let me know in the comments!

susanellenlogoweb