Crispy Chickpea Taco Salad
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (12)

Crispy Chickpea Taco Salad

NUTRITION · PER SERVING40M COOK
CAL 49%·PRO 44%
CARBS 70G28% OF CAL
21G FIBER23G OTHER26G TOTAL SUGAR
FAT 73G67% OF CAL
13G SAT60G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy roasted chickpeas tossed with lettuce, corn, avocado, and cheese, all topped with a homemade chipotle dressing. A satisfying vegetarian salad bowl.

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Nutrition & ingredients

Ingredients

serves 2
  • 1 can chickpeas ((15 oz))
  • 1 TBSP avocado oil
  • 1/4 tsp salt
  • 1 tsp ground cumin
  • 3/4 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika ((smoked or regular))
  • 1/4 tsp cayenne pepper ((optional - add a little extra for spicy chickpeas))
  • 3 TBSP red wine vinegar
  • 1.5 TBSP honey
  • 1/3 cup avocado oil (plus a little extra to taste, if desired)
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dried oregano
  • 1 chipotle pepper in adobo sauce
  • 1 small/medium clove garlic (, peeled)
  • 2-3 cups chopped romaine lettuce
  • 1 cup chopped tomatoes
  • 1/4 cup chopped red onion
  • 1 jalapeno (, thinly sliced (optional + spicy))
  • 1/4-1/2 cup sweet corn ((canned or steamed from fresh/frozen))
  • 1/2 cup grated cheddar cheese
  • 1/4 cup crushed tortilla chips
  • 1 avocado (, peeled and chopped)
  • lime wedges (to garnish (optional))
PREP
15M
SODIUM
2142MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.