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Chickpea Taco Salad | Vegan, Easy

Chickpea Taco Salad

  • Author: Deborah Davis
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 3 1x
  • Category: Entree, Main Dish, Salad
  • Method: Stove-Top, Fresh
  • Cuisine: Vegetarian, Vegan, Gluten Free

Description

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

  1. 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.
  2. Assemble salads according to ingredients you have on hand. Chickpeas make 3 servings.