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5.0 from 36 votes

Crispy Chickpea Taco Salad

This Crispy Chickpea Taco Salad is tossed with a homemade chipotle dressing and ready to rock your salad bowl!

Prep Time
15 mins
Cook Time
15 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 ground cumin
  • 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 pepper
  • ¼ tsp dried oregano
  • 1 Chipotle Pepper in Adobo Sauce
  • 1 small/medium clove garlic , peeled
FOR THE SALAD
  • 2-3 cups chopped romaine lettuce
  • 1 cup chopped tomatoes
  • ¼ cup chopped red onion
  • 1 Jalapeño , thinly sliced (optional + spicy)
  • 1/4-1/2 cup sweet corn (canned or steamed from fresh/frozen)
  • ½ cup grated cheddar cheese
  • ¼ cup crushed tortilla chips
  • 1 avocado , peeled and chopped
  • Lime wedges to garnish (optional)

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 yields two LARGE chickpea taco salad bowls or 4 side salads, perfect for taco night!
  • If you're not a chipotle fan, feel free to use your favorite dressing here! Ranch, southwest dressing, cilantro lime dressing, and avocado ranch would all be amazing options.
  • See post for even more topping options and extras.
  • NUTRITION INFO: Nutrition Facts below are estimated for the salad only using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and if making 4 side salads instead of two large salads. If making the chipotle dressing, add approx. 87 calories per TBSP.

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: 2servings

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.