Roasted chickpea taco salad – 30 min meals

This healthy taco salad is vegan and gluten-free!

It is great served as a side dish or main dish!

This may be a quick & easy 30-minute meal but this quick & easy salad is full of nutrition and flavor. It can be accompanied inside Taco’s or even be served as a main dish or side dish! Perfect for the summer afternoons.

This salad has tons of flavor and is super filling!-

Ingredients

To make the Roasted chickpeas

• 1 Can canned chickpeas, rinsed and drained 15oz
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1/8 tsp onion powder
• 1/2 tsp salt
• 2 tsp fresh lime juice
• 1 tbsp olive oil extra virgin

To make the Cilantro Lime Vinaigrette

• 1 piece shallot / onion finely diced
• 2 cups packed fresh cilantro leaves remove stems
• 2 piece garlic cloves
• 2 tbsp white wine vinegar use red if preferred
• 1 tbsp freshly squeezed lime juice
• 1 tsp salt adjust to taste
• 1/4 tsp black pepper
• 1/2 cup olive oil

Salad assembling

• 4 pieces corn tortillas
• 1 tbsp olive oil
• 1/2 tsp Salt according to taste
• 6 cups Romaine lettuce chopped
• 1 cup red cabbage chopped
• 1 cup grape or cherry tomatoes sliced in half
• 1 cup fresh corn kernels or canned sweetcorn
• 1 piece avocado pitted & sliced
• 3 tbsp fresh cilantro coriander leaves chopped

Instructions

To make the Roasted chickpeas

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.
2. 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.
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.
4. While the chickpeas are roasting, make the cilantro lime vinaigrette.

To make the Cilantro Lime Vinaigrette

1. In a blender or food processor, combine the shallot, cilantro, garlic, vinegar, lime juice, salt, pepper, and olive oil. Blend until its a smooth liquid. Set aside.
2. 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.
3. 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.

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Roasted Chickpea Taco Salad – 30 minute meals

This healthy taco salad is vegan and gluten-free! It is great served as a side dish or main dish! This may be a quick & easy 30-minute meal but this quick & easy salad is full of nutrition and flavor. It can be accompanied inside Taco's or even be served as a main dish or side dish! Perfect for the summer afternoons. This salad has tons of flavor and is super filling!

Try it & let me know in the comments section below

Prep Time15 minutes mins

Active Time45 minutes mins

Total Time1 hour hr

Course: Main Course, Salad, Snack

Cuisine: Mexican

Diet: Gluten Free, Vegetarian

Yield: 2 people

Calories:

Author: Pinch 0f Sugar

Materials

To make the Roasted chickpeas

• 1 Can canned chickpeas, rinsed and drained 15oz
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1/8 tsp onion powder
• 1/2 tsp salt
• 2 tsp fresh lime juice
• 1 tbsp olive oil extra virgin

To make the Cilantro Lime Vinaigrette

• 1 piece shallot / onion finely diced
• 2 cups packed fresh cilantro leaves remove stems
• 2 piece garlic cloves
• 2 tbsp white wine vinegar use red if preferred
• 1 tbsp freshly squeezed lime juice
• 1 tsp salt adjust to taste
• 1/4 tsp black pepper
• 1/2 cup olive oil

Salad assembling

• 4 pieces corn tortillas
• 1 tbsp olive oil
• 1/2 tsp Salt according to taste
• 6 cups Romaine lettuce chopped
• 1 cup red cabbage chopped
• 1 cup grape or cherry tomatoes sliced in half
• 1 cup fresh corn kernels or canned sweetcorn
• 1 piece avocado pitted & sliced
• 3 tbsp fresh cilantro coriander leaves chopped

Instructions

To make the Roasted chickpeas

• 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.

To 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 its a smooth liquid. 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.
  

Video

https://youtu.be/LIPqvPIS8cQ