Roasted Chickpea Taco Salad

Serves: 4 Save

Ingredients (28)

  • 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
  • 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
  • For the Salad:
  • 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

Directions

Learn how to make this recipe at Two Peas & Their Pod

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