Name: Roasted Chickpea Taco Salad
Prep time: 1 h
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican-inspired
Ingredients: One 15-ounce can chickpeas, rinsed and drained; 1 teaspoon chili powder; ½ teaspoon ground cumin; ¼ teaspoon garlic powder; ⅛ teaspoon onion powder; ½ teaspoon salt; 2 teaspoons fresh lime juice; 1 tablespoon olive oil; 1 minced shallot; 2 cups packed fresh cilantro leaves (with stems removed); 1 large garlic clove; 2 tablespoons red wine vinegar; 1 tablespoon fresh lime juice; 1 teaspoon salt; ¼ teaspoon black pepper; ½ cup olive oil; 4 corn tortillas; 1 tablespoon olive oil; salt to taste; 6 cups chopped Romaine lettuce; 1 cup chopped red cabbage; 1 cup grape tomatoes cut in half; 1 cup fresh corn kernels; 1 large avocado, pit removed and sliced; 3 tablespoons fresh chopped cilantro

Ingredients

Scale

One 15-ounce can chickpeas, rinsed and drained

1 teaspoon chili powder

½ teaspoon ground cumin

¼ teaspoon garlic powder

⅛ teaspoon onion powder

½ teaspoon salt

2 teaspoons fresh lime juice

1 tablespoon olive oil

1 minced shallot

2 cups packed fresh cilantro leaves (with stems removed)

1 large garlic clove

2 tablespoons red wine vinegar

1 tablespoon fresh lime juice

1 teaspoon salt

¼ teaspoon black pepper

½ cup olive oil

4 corn tortillas

1 tablespoon olive oil

salt to taste

6 cups chopped Romaine lettuce

1 cup chopped red cabbage

1 cup grape tomatoes cut in half

1 cup fresh corn kernels

1 large avocado, pit removed and sliced

3 tablespoons fresh chopped cilantro

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Instructions

1-Preheat the oven to 400 degrees Fahrenheit. Remove skins from the chickpeas and let them dry, then coat with the spices, salt, lime juice, and olive oil.

2-Roast on a baking sheet for 30 to 35 minutes, stirring occasionally, until crispy.

3-Prepare the vinaigrette by blending the shallot, cilantro, garlic, vinegar, lime juice, salt, pepper, and olive oil until smooth.

4-Lower the oven to 375 degrees Fahrenheit, brush the corn tortillas with olive oil, cut into ¼- to ½-inch strips, and bake for 10 to 15 minutes until golden and crisp, then season with salt.

5-Assemble the salad by combining the chopped Romaine lettuce, red cabbage, tomatoes, corn, avocado, cilantro, roasted chickpeas, and baked tortilla strips in a bowl.

6-Drizzle with the vinaigrette and serve immediately. This totals about 15 minutes prep time and 45 minutes cook time, for a full hour of fun in the kitchen.

Last Step:

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Notes

🌟 Removing chickpea skins improves crunch but is optional.
🌿 Substitute parsley for cilantro in vinaigrette if preferred.
🍽️ Use tortilla chips instead of baked strips for convenience or different texture.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 45 minutes
Cook Time: 45 minutes
Category: Salad
Method: Roasting and Baking
Cuisine: Mexican-inspired
Diet: Vegan, Gluten-Free

Nutrition

Serving Size: 1 bowl