Roasted Chickpea Taco Salad

Roasted Chickpea Taco Salad with Cilantro Lime Vinaigrette-this healthy and colorful taco salad can be served as a main dish or side dish! 

Roasted Chickpea Taco Salad Recipe

I have a major case of the Mondays. We spent last week in Hawaii on vacation and had the best time. Leaving the relaxed beach life was not easy. It was hard to come home. Well, it’s back to reality today and that means schedules, work, laundry, grocery shopping, and cooking.

If you follow me on Instagram and snapchat, twopeasandpod, you know we enjoyed LOTS of good food in Hawaii. I love splurging on indulgent food when I am on vacation, but when vacation is over it’s back to healthy eating. Today, I am craving a big old salad so I am making my favorite Roasted Chickpea Taco Salad for dinner.

Roasted Chickpea Taco Salad Recipe

I love this salad because it is loaded with lots of fun toppings! I top chopped up Romaine lettuce with roasted chickpeas, corn, avocado, tomatoes, red cabbage, cilantro, and baked tortilla strips. I blend up a simple cilantro lime vinaigrette and drizzle it over the salad. This salad has tons of flavor and is super filling!

Roasted Chickpea Taco Salad Recipe

The roasted, spiced chickpeas add a nice crunch and protein boost to the salad! They are so good!

This taco salad is gluten-free, vegetarian, and vegan! It is a great salad to make for potlucks or for dinner parties! It is nutritious and delicious!

I am sad vacation is over, but I am happy I get to enjoy this Roasted Chickpea Taco Salad for dinner. I guess it is kind of nice to get back to our regular routine, I just wish that routine included a sandy beach:)

Roasted Chickpea Taco Salad Recipe

Roasted Chickpea Taco Salad

This healthy taco salad is vegan and gluten-free! It is great served as a side dish or main dish!
5 from 10 votes

Ingredients
  

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 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

For the Salad:

  • 4 corn tortillas
  • 1 tablespoon olive oil
  • 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

Instructions
 

  • Preheat the oven to 400 degrees F. Place the drained chickpeas in a clean dishtowel. Remove chickpea skins and let the chickpeas dry for a few minutes.
  • Place the chickpeas in medium bowl. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, salt, lime juice, and olive oil. Stir until chickpeas are well coated.
  • Spread the chickpeas out in an even layer on a large baking sheet. Roast the chickpeas in the oven for 30 to 35 minutes, stirring occasionally. The chickpeas are done when they are dry and crispy on the outside. Remove from the oven and set aside.
  • While the chickpeas are roasting, make the cilantro lime vinaigrette. In a blender or food processor, combine the shallot, cilantro, garlic, vinegar, lime juice, salt, pepper, and olive oil. Blend until smooth. Set aside.
  • Turn the oven to 375 degrees F. Brush each side of the corn tortillas with olive oil. Cut the tortillas into 1/4-1/2" strips. Spray a baking sheet with nonstick cooking spray. Place tortilla strips on the baking sheet in an even layer. Bake until golden and crisp, about 10-15 minutes. Remove from oven and sprinkle with salt, to taste. Set aside.
  • To assemble the salad, place lettuce in a large salad bowl. Top the lettuce with red cabbage, tomatoes, corn, avocado slices, cilantro, spiced chickpeas, and baked tortilla strips. Drizzle the salad with cilantro lime vinaigrette and serve immediately.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Get the best of the best!
4 Recipes Guaranteed to be New Favorites

Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Gluten-Free Main Dishes Maria's Favorites Side Dishes

Other recipes you may like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

Leave a comment

  1. This looks delicious! I have been looking for some recipes with cabbage!

  2. I love any taco salad, and this sounds amazing! Those chickpeas looks perfect! I’ve never had luck with getting my roasted chickpeas crispy, so I’m eager to try your method. 

  3. Hands down the best salad I’ve ever made. I’ve added a few changes to the recipe that only made the meal more yummy. I added cumin & chili powder to the dressing to make it more taco flavored. I also added thinly sliced sweet peppers & radishes to the salad. And served with taco flavored chicken. 🙂 Yummy! Hubby was in love with this salad and he’s not huge into cabbage or cilantro.

  4. Probably the very best salad I have ever made!  The dressing really made it sing!  Thank you Maria~!

  5. This recipe was fantastic! I loved the taste of the chickpeas along with all of the other veggies. It is also a very colorful dish

  6. So I’ve made this twice now and I’m in love! My new favorite salad to make. It’s a bit time consuming but definitely worth it. The first time I took the skin of the chick peas and the second time I didn’t and I didn’t see any difference besides saving me time.
    Thank you for this recipe!

  7. love this site. i just happened upon it.
    is it really necessary to take the skins off the chickpeas? if so, how do you do it? I am not an experienced cook.

    thanks.

  8. This is SO MANY ingredients, but it looks so good that I think I’ll have to just go out and get all of them and make it sometime this week.

  9. thank you for this, I still feel full from December! This looks light enough to at least hopefully feel like getting back on track, great recipe!

  10. Last night we had a kale salad with roasted chickpeas, and I can’t get enough! I will have to keep this salad in mind too. It looks way better than the taco salads I see at restaurants 🙂

  11. The salad is a good dish for health and it also helps loose weight. Thanks for sharing the recipe, I will make it at the dinner.

  12. Just printed this to make it this week and I can’t WAIT!! Also, I need to add how much I LOVE your “jump to recipe” button at the top!!!! 🙂

  13. Do the chickpeas turn out crunchy hard all the way through or crunchy outside and mealy inside?

    1. They are pretty crunchy. If you want them softer, you can roast for less time. If you want them crunchier, you can roast for longer.

  14. 5 stars
    I just made this awesome salad and it was great! Thanks for sharing. I will definitely make it again.

  15. Anyone figure out how many calories this salad equates to?  I’m dying to try it but I’m on a strict meal plan.  

  16. Ok…1. the chickpeas are just delicious on their own for snacking! 2. How will the dressing do in the fridge overnight?

  17. 5 stars
    I loved this salad. My vegetarian daughter also loved it, and appreciated the protein added my the garbanzo beans. Yum!

  18. 5 stars
    I made this last week and added it to the menu for this week. I could eat the chick peas without the salad. Such good flavor!

  19. 5 stars
    Absolutely delicious. I just changed the tortilla strips to using a bag of tortilla chips. The cilantro sauce is so good. Will make many times in the future.

  20. 5 stars
    Delicious! A lot of ingredients and time to put everything together but we got three lunches out of it for two people. I followed the recipe except for taking the skins off the chickpeas- yes they get crispier without the skins but it’s just not worth the extra effort imo. Another great recipe from two peas! Thank you!