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–+ servings
chickpea taco salad in a bowl topped with creamy cashew dressing.
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4.50 from 2 votes

Chickpea Taco Salad

This chickpea taco salad is super simple to whip up and can be easily adapted to ingredients you already have on hand.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Entree, Main Dish, Salad
Cuisine: Gluten-free, Vegan, Vegetarian
Servings: 3
Calories: 200kcal
Author: Deborah Murphy

Ingredients

Roasted Sweet Potatoes

  • 2 medium sweet potatoes
  • 2 tablespoons olive oil
  • Dash sea salt, black pepper

For the Chickpeas:

  • 1 tablespoon olive oil
  • 1/4 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

Vegan Taco Salad Dressing

  • 1 cup raw cashews
  • 1 cup water
  • 3 tablespoons cilantro
  • 2 tablespoons red wine vinegar
  • 2 tablespoons taco seasoning
  • 1 lime, juiced
  • 1/4 teaspoon sea salt

For the Salad:

  • 5 cups chopped romaine lettuce
  • Corn, avocado, tortilla chips, cherry tomatoes, bell pepper,

Instructions

Roasted Sweet Potatoes

  • Preheat the oven to 400 degrees Fahrenheit. Chop the sweet potatoes into bite-sized pieces. Arrange on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Bake for 20-25 minutes until tender.

Make the Chickpeas

  • 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 liquid from salsa has cooked off and thickened, about 5-7 minutes. Season with salt and black pepper to taste.

Make the Dressing

  • Add raw cashews to a bowl and cover with boiling water. Let sit for 10 minutes to soften then drain. Add to a blender cup with the rest of the dressing ingredients puree until smooth.

Assemble

  • Add lettuce to serving bowls and top with the chickpeas, roasted sweet potatoes, and desired add-ins. Drizzle with the creamy vegan taco dressing and serve!

Video

Notes

Nutrition information is for the chickpeas as the total nutrient content of the salad will vary based on how you decide to build your salad.

Nutrition

Serving: 1/3 recipe | Calories: 200kcal | Carbohydrates: 26g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 575mg | Fiber: 8.5g | Sugar: 2g