Crispy Chickpea Taco Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
2 servings
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Calories
457 kcal
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Course
Salad
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Cuisine
American, Vegetarian
Crispy Chickpea Taco Salad
Description
The salad starts with chickpeas rinsed, dried, and roasted at 400°F until crispy. After roasting, they are coated in a blend of cumin, chili powder, garlic powder, smoked or regular paprika, salt, and optional cayenne for added spiciness. While the chickpeas cook, a honey chipotle dressing is prepared by blending red wine vinegar, honey, avocado oil, salt, pepper, oregano, chipotle pepper in adobo, and garlic until smooth and emulsified.
The salad base combines chopped romaine lettuce, tomatoes, red onion, thinly sliced jalapeño, and corn. Once the chickpeas are ready, everything is combined and tossed with the dressing. Cheddar cheese, crushed tortilla chips, and chopped avocado are added for creaminess and texture contrast. A lime wedge can be served on the side for an optional citrus note.
This salad yields two large main portions or four side salad servings and pairs well with various taco toppings or as a standalone dish. The use of chipotle and spices in both chickpeas and dressing gives a smoky, mildly spicy flavor. Variations can be made by changing the dressing or toppings as desired.
For best results, chop salad ingredients finely to distribute flavors evenly and ensure each bite contains a mix of textures and tastes. The roasted chickpeas add protein and a pleasant crunch to the fresh vegetables and creamy avocado.
Ingredients
CRISPY TACO SEASONED CHICKPEAS
- 1 can chickpeas (15 oz)
- 1 TBSP avocado oil
- ¼ tsp salt
- 1 tsp cumin ground
- ¾ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp paprika (smoked or regular)
- ¼ tsp cayenne pepper (optional - add a little extra for spicy chickpeas)
HONEY CHIPOTLE DRESSING
- 3 TBSP red wine vinegar
- 1.5 TBSP honey
- ⅓ cup avocado oil plus a little extra to taste, if desired
- ¾ tsp salt
- ¼ tsp black pepper
- ¼ tsp oregano dried
- 1 chipotle pepper in adobo sauce
- 1 garlic peeled, small or medium clove
FOR THE SALAD
- 2-3 cups romaine lettuce chopped
- 1 cup tomato chopped
- ¼ cup onion red, chopped
- 1 jalapeño , thinly sliced (optional + spicy)
- 1/4-1/2 cup sweet corn (canned or steamed from fresh/frozen)
- ½ cup cheddar cheese grated
- ¼ cup tortilla chip crushed
- 1 avocado , peeled and chopped
- lime to garnish (optional, wedges
Instructions
- First roast the chickpeas! Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
- Rinse and drain chickpeas then pat dry. Lay spaced out on lined baking sheet and drizzle with avocado oil and salt. Mix to evenly coat. Set timer for 25 minutes, toss em in the oven, and move on to prep the rest of your taco salad. Once crispy, remove chickpeas from oven and add cumin, chili powder, garlic powder, cayenne pepper, and paprika. Mix well to coat.
- While the chickpeas roast, make dressing and prep salad ingredients so that once the chickpeas are ready you can add them to the salad and dig in.
- To make the chipotle dressing, combine all ingredients in a blender or small food processor and blend/process until smooth and emulsified.
- For the salad, finely chop romaine, tomateos, and onion. I like to chop mine up real well so there is a little of everything in each bite. Thinly slice jalapeño. Steam or saute corn if needed. Add veggies to a large bowl and toss with grated cheddar and crushed tortilla chips.
- Lastly, add hot and crispy chickpeas and fresh avocado and enjoy right away. The whole salad can be tossed with dressing or you can dress each one indivudulally. Enjoy!
Notes
- This recipe serves two large salads or four side portions, fitting well into taco-themed meals.
- Chipotle flavor can be adjusted or substituted with other dressings like ranch or cilantro lime for different tastes.
- Additional toppings and variations can be added per preference; refer to the source for ideas.
- Nutrition information is for the salad alone and may vary with dressing or extra toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 29g | 10% |
| Protein | 12g | 24% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 30mg | 10% |
| Sodium | 558mg | 23% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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