⅓cupavocado oilplus a little extra to taste, if desired
¾tspsalt
¼tsppepper
¼tspdried oregano
1chipotle pepper in adobo sauce
1small/medium clove garlic, peeled
FOR THE SALAD
2-3cupschopped romaine lettuce
1cupchopped tomatoes
¼cupchopped red onion
1jalapeno , thinly sliced (optional + spicy)
1/4-1/2cupsweet corn(canned or steamed from fresh/frozen)
½cupgrated cheddar cheese
¼cupcrushed tortilla chips
1avocado, peeled and chopped
lime wedgesto garnish (optional)
Instructions
First roast the chickpeas! Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
Rinse and drain chickpeas then pat dry. Lay spaced out on lined baking sheet and drizzle with avocado oil and salt. Mix to evenly coat. Set timer for 25 minutes, toss em in the oven, and move on to prep the rest of your taco salad. Once crispy, remove chickpeas from oven and add cumin, chili powder, garlic powder, cayenne pepper, and paprika. Mix well to coat.
While the chickpeas roast, make dressing and prep salad ingredients so that once the chickpeas are ready you can add them to the salad and dig in.
To make the chipotle dressing, combine all ingredients in a blender or small food processor and blend/process until smooth and emulsified.
For the salad, finely chop romaine, tomateos, and onion. I like to chop mine up real well so there is a little of everything in each bite. Thinly slice jalapeño. Steam or saute corn if needed. Add veggies to a large bowl and toss with grated cheddar and crushed tortilla chips.
Lastly, add hot and crispy chickpeas and fresh avocado and enjoy right away. The whole salad can be tossed with dressing or you can dress each one indivudulally. Enjoy!
Notes
This recipe yields two LARGE chickpea taco salad bowls or 4 side salads, perfect for taco night!If you're not a chipotle fan, feel free to use your favorite dressing here! Ranch, southwest dressing, cilantro lime dressing, and avocado ranch would all be amazing options.See post for even more topping options and extras.NUTRITION INFO: Nutrition Facts below are estimated for the salad only using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and if making 4 side salads instead of two large salads. If making the chipotle dressing, add approx. 87 calories per TBSP.