This month’s Recipe Redux theme is taco tuesday! (My favorite!) Originally, I wanted to share a crispy tofu Asian style taco today, but it was a major recipe flop. 🙁 Instead of whipping up a different taco recipe, I thought I would take the direction of a taco salad. I love salads that are overloaded with tasty toppings like this chickpea taco salad! We still had some chickpeas leftover in the freezer from the batch we cooked up last week so I seasoned them up with onion, cumin, salsa, garlic, and oregano and tossed them onto some salad greens. I’m sharing the recipe for the chickpeas here, but the rest of the salad is up to you! Seriously, you can use whatever veggies you have on hand to toss on there. I included red onion, orange bell pepper, cucumber, roasted sweet potatoes, corn, avocado, and corn tortilla strips. Serve with your favorite ranch dressing, a drizzle of hot sauce, and some chopped cilantro.
Recipes like this chickpea taco salad are great for weeknights when you don’t want to do a lot of cooking. You could even chop up your ingredients on the weekend to make prep even faster. I usually roast a couple of sweet potatoes in the oven on Sunday so I have them on hand to add into tasty salads like this one throughout the week.
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This chickpea taco salad is super simple to whip up and can be easily adapted to ingredients you already have on hand.
Ingredients
For the Chickpeas:
- 1 tablespoon olive oil
- 1/2 cup chopped red onion
- 1 (15 oz) can chickpeas, drained (~1 1/2 cups cooked chickpeas)
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- Dash of cayenne pepper
- 1/3 cup salsa
- Salt and ground black pepper, to taste
For the Salad:
- 5 oz. package spring greens
- Corn
- Avocado
- Dressing (I used ranch)
- Tortilla chips
- Red Onion
- Chopped Cilantro
- Hot Sauce (I used Cholula brand)
- Cucumber
- Chopped tomatoes
- Chopped bell pepper
- Roasted sweet potatoes
Instructions
- Heat olive oil in a non-stick skillet for 1 minute. Add the onion and saute for 3-4 minutes or until softened. Add the chickpeas, garlic, cumin, oregano, cayenne, and salsa. Saute until liuqid from salsa has cooked off and thickened, about 5-7 minutes. Season with salt and black pepper to taste.
- Assemble salads according to ingredients you have on hand. Chickpeas make 3 servings.
this looks amazing! if only i could dig in through the screen… my kinda grub, for sure!
Thanks! I know I’m looking forward to the leftovers! I could eat this taco salad for days. 🙂
This taco bowl is absolutely beautiful and I look foward to making it and especially eating it! Thank you!
★★★★★
Yes! Eating it is the best part. 😉
Absolutely stunning! I haven’t had a taco salad in ages, but this is definitely calling my name…