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Chickpea Taco Salad | Vegan, Easy
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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 mins
Cook Time10 mins
Total Time15 mins
Course: Entree, Main Dish, Salad
Cuisine: Gluten-free, Vegan, Vegetarian
Servings: 3
Calories: 200kcal


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 Here's my favorite ranch recipe
  • Tortilla chips
  • Red Onion
  • Chopped Cilantro
  • Hot Sauce I used Cholula brand
  • Cucumber
  • Chopped tomatoes
  • Chopped bell pepper
  • Roasted sweet potatoes


  • 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.


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.


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