Roasted Chickpea Taco Salad

Name: Roasted Chickpea Taco Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 serving
Ingredients: 1 15 oz can chickpeas, rinsed and drained; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/4 teaspoon garlic powder; 1/8 teaspoon onion powder; 1/2 teaspoon salt; 2 teaspoons fresh lime juice; 1 tablespoon olive oil; 1 shallot; 2 cups packed fresh cilantro leaves; 1 large clove garlic; 2 tablespoons red wine vinegar; 1 tablespoon fresh lime juice; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup olive oil; 4 corn tortillas; 1 tablespoon olive oil; salt; 6 cups chopped romaine lettuce; 1 cup chopped red cabbage; 1 cup grape tomatoes; 1 cup fresh corn kernels; 1 large avocado; 3 tablespoons fresh cilantro

User Reviews

4.8

42 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Course
Side Dish, Main Course, Salad, Snacks
Cuisine
American, Vegetarian, Vegan, gluten-free

Roasted Chickpea Taco Salad

Iris Warren

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This healthy taco salad is vegan and gluten-free! It is great served as a side dish or main dish!

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Ingredients

For the Roasted Chickpeas:

1 15 oz can chickpeas, rinsed and drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/2 teaspoon salt
2 teaspoons fresh lime juice
1 tablespoon olive oil

For the Cilantro Lime Vinaigrette:

1 shallot minced
2 cups packed fresh cilantro leaves stems removed
1 large clove garlic
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil

For the Salad:

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 cilantro chopped

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Instructions

Preheat the oven to 400 degrees F. Place the drained chickpeas in a clean dishtowel. Remove chickpea skins and let the chickpeas dry for a few minutes.
Place the chickpeas in medium bowl. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, lime juice, and olive oil. Stir until chickpeas are well coated.
Spread the chickpeas out in an even layer on a large baking sheet. Roast the chickpeas in the oven for 30 to 35 minutes, stirring occasionally. The chickpeas are done when they are dry and crispy on the outside. Remove from the oven and set aside.
While the chickpeas are roasting, make the cilantro lime vinaigrette. In a blender or food processor, combine the shallot, cilantro, garlic, vinegar, lime juice, salt, pepper, and olive oil. Blend until smooth. Set aside.
Turn the oven to 375 degrees F. Brush each side of the corn tortillas with olive oil. Cut the tortillas into 1/4-1/2" strips. Spray a baking sheet with nonstick cooking spray. Place tortilla strips on the baking sheet in an even layer. Bake until golden and crisp, about 10-15 minutes. Remove from oven and sprinkle with salt, to taste. Set aside.
To assemble the salad, place lettuce in a large salad bowl. Top the lettuce with red cabbage, tomatoes, corn, avocado slices, cilantro, spiced chickpeas, and baked tortilla strips. Drizzle the salad with cilantro lime vinaigrette and serve immediately.