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Crispy Chickpea Taco Salad
5 from 36 votes

Crispy Chickpea Taco Salad

Crispy Chickpea Taco Salad features roasted, seasoned chickpeas with a smoky chipotle and spice blend atop a bed of chopped romaine, tomatoes, red onion, jalapeño, corn, avocado, and cheddar cheese. The salad is dressed with a homemade honey chipotle dressing that balances heat and sweetness, and garnished with crushed tortilla chips for crunch. This combination creates a flavorful salad with varied textures and a satisfying spicy kick, suitable as a main or side for taco night.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 2 servings
Calories: 457 kcal
Course: Salad
Cuisine: American, Vegetarian

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

    Cup of Yum
  1. First roast the chickpeas! Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. To make the chipotle dressing, combine all ingredients in a blender or small food processor and blend/process until smooth and emulsified.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 457

% 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.