Roasted Chickpea Taco Salad
View original ↗
Two Peas & Their Pod · by Maria Lichty★ 4.8 (14)

Roasted Chickpea Taco Salad

NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 21%
CARBS 43G35% OF CAL
13G FIBER0G ADDED7G INTRINSIC23G OTHER7G TOTAL SUGAR
FAT 34G62% OF CAL
5G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant taco salad with crispy roasted chickpeas seasoned with warm spices, served over lettuce with fresh vegetables and avocado. It's vegan, gluten-free, and can work as a side or main.

mainmexicansaladtacobeansdairy freegluten freeveganvegetarian
View the full recipe on Two Peas & Their Pod →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

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 (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
  • 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)
PREP
15M
SODIUM
1151MG
ESTIMATE
COMPLETE

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