Roasted Chickpea Taco Salad Rice Bowls

Let’s clean out the crisper and fiesta it up with these Roasted Chickpea Taco Salad Rice Bowls and Creamy Curry Dressing!

Roasted Chickpea Taco Salad Rice Bowls Recipe

This salad was the happiest of accidents when I realized I was completely out of black beans but still craving a tasty vegetarian rice bowl.

Chickpeas to the rescue!

They’re so super versatile and taste amazing roasted with a hearty sprinkling of taco seasoning.

In fact I love these taco roasted chickpeas on pretty much everything! We put them in tacos, tostadas, wraps, salads and, of course, on these tasty taco salad rice bowls.


Roasted Chickpea Taco Salad Rice Bowls with Creamy Curry Dressing

Roasted Chickpea Taco Salad Rice Bowls

Only need one serving? The leftovers for these rice bowls are AMAZING! The chickpeas will soften a bit the next day but still taste great! Need to serve more? Double the recipe and get your taco salad on!

Roasted Chickpea Taco Salad Rice Bowls
5 from 4 votes

Roasted Chickpea Taco Salad Rice Bowls with Creamy Curry Dressing

Let's clean out the crisper and fiesta it up with these Roasted Chickpea Taco Salad Rice Bowls and Creamy Curry Dressing!

Course Main Dish, Salad
Cuisine Mexican
Keyword Roasted Chickpea Taco Salad
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 servings
Calories 502 kcal
Author Jenn Laughlin - Peas and Crayons


  • 2 cups chickpeas
  • 2 TBSP olive oil
  • 1 TBSP lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/8 tsp cayenne pepper or paprika
  • salt to taste
  • 2 cups cooked yellow rice
  • 1 diced tomato (or 1 cup halved cherry tomatoes)
  • 1-2 cups fresh veggies
  • 2 cups chopped/shredded romaine lettuce
  • 2-3 oz freshly grated cheese


  • 3 TBSP fresh or store bought mayo (or yogurt)
  • 1/2 tsp curry powder plus extra to taste
  • 1/2 tsp white vinegar
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/8 tsp mustard powder (a little mustard can work in it's place)
  • salt and pepper to taste


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cook rice per package instructions, which should take about 20 minutes.
  3. While the rice simmers away towards fluffy perfection, start your chickpeas.
  4. Toss 2 cups of chickpeas with olive oil [I use a chipotle or harissa blend typically // it adds another level of flavor to the dish!], lemon juice, and spices. Salt to taste. Cayenne will add some heat, smoked paprika will add [duh] smokiness, and regular paprika will add mild flavor if you're not a fan of cayenne. Pick your favorite and toss everything together until each chickpea is perfectly seasoned!
  5. Roast at 400F for around 20-25 minutes until crunchy and golden.
  6. If desired, you can roast your vegetables alongside the chickpeas for more of a rice bowl and less of a salad. Craving something raw and crunchy? Go the salad route and chop, slice, and shred your vegetables instead! Either will rock your socks and leftovers make awesome tacos or burritos!
  7. Ready to eat? Fill your bowl with rice and top with your fresh from the oven chickpeas and chopped vegetables.
  8. For the sauce, whisk together mayo, vinegar and spices and serve room temperature. If you fall in love right then and there, double the recipe and pour it on everrrrything! Warm yellow rice and sauteed vegetables drizzled with this sauce is pretty freaking amazing <3
  9. Give each bowl a hearty drizzle of creamy curry sauce and grab a fork!

Recipe Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras and swaps and enjoy!

Nutrition Facts
Roasted Chickpea Taco Salad Rice Bowls with Creamy Curry Dressing
Amount Per Serving
Calories 502 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 242mg11%
Potassium 446mg13%
Carbohydrates 63g21%
Fiber 9g38%
Sugar 6g7%
Protein 17g34%
Vitamin A 3065IU61%
Vitamin C 4.6mg6%
Calcium 170mg17%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

What are you waiting for? Clean out the crisper and rice bowl it up with me!

Last year I had to celebrate Cinco de Mayo with food sans margaritas because I was trying to grow a baby with only 5 toes on each feet. The experiment was successful and this year I shall celebrate with a cold one! Whoo! Of course that’s assuming I can move after CrossFit tonight; I just saw the workout and think I may need a drink beforehand just to coax myself through the door! Yowza!

What are your plans for today?

I skipped the fiesta recipe round-up this year but, just for funsies, here are a few more dishes you’ve GOT to try!

Roasted Chickpea Taco Salad Rice Bowls

If you get a chance to try these Roasted Chickpea Taco Salad Rice Bowls, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation.

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Recipe Rating


  • Sues

    5 stars
    I’m in love with all these gorgeous colors! Plus, I’m always in the mood for taco salad and this helps me keep things a bit healthier 🙂

    • For sure a healthier option – Thanks Sues!

  • Taryn

    5 stars
    I love switching up the type of beans in a rice bowl. Thanks for a great recipe!

  • 5 stars
    I love giant rice/veggie/salad bowls and can’t wait to take this dressing for a spin.
    I celebrated with not one, not two, but three cold ones. Shhhh.

  • Shashi @ RunninSrilankan

    YUM! That creamy curry dressing sounds insanely delish!

  • I wish I could faceplant into about 15 margaritas today. Alas, I’m on day 15 of Whole30 so there will be no booze in my system today. Rats.

  • jillian

    5 stars
    yummmm i want it all! xo jillian

  • This looks awesome! Want to make it for me? Until this baby comes out, I have zero cooking motivation 🙂

  • Liz

    Yummmm. This sounds amazing! And I think I actually have everything on hand fort his, so I’m adding it to my list of dinners to make!

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