Roasted Chickpea Taco Salad
Total Time
1 hr
Prep Time
15 mins
Cook Time
45 mins
Rating
4.79 out of 5 stars
(14)
Ingredients
Not specified
- 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, 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
- 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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Preparation
Step 1
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.
Step 2
Place the chickpeas in a 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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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Chef's notes
This taco salad is gluten-free, vegetarian, and vegan. It is great for potlucks or dinner parties.
The roasted, spiced chickpeas add a nice crunch and protein boost to the salad.
