Vegan Chickpea Taco Salad
Author: 
Yield: 2 large salads
 
Ingredients
For the Chickpeas
  • 1½ cups cooked chickpeas
  • 1 teaspoon lime juice
  • 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon sea salt
  • 14/ teaspoon ground black pepper
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • pinch cayenne pepper
For the Creamy Chipotle Lime Dressing
  • ½ cup raw cashews
  • 2 ½ tablespoons lime juice
  • 2 tablespoons water
  • 1 garlic clove
  • ½ teaspoon chipotle powder
  • ½ teaspoon sea salt
  • ¼ crushed red pepper flakes
For the Salad
  • 6 cups romaine lettuce, shredded (about 1 large head or two small heads)
  • 2 cups red cabbage, shredded
  • 1 cup carrots, shredded
  • 1 pint cherry or grape tomatoes, sliced in half
  • 2 scallions, sliced
  • 1 avocado, diced
  • 6 ounces Beanfields Pico de Gallo Bean and Rice Chips, lightly crushed
Instructions
  1. Make the chickpeas: Preheat oven to 400°F. Line a baking sheet with parchment paper. Place the chickpeas in a bowl and drizzle on the olive oil and lime juice. Add the spices and mix to coat. Bake for 20 minutes, and then carefully roll the chickpeas around on the baking sheet. Bake for another 10 to 15 minutes, keeping an eye on them so they don’t burn. Let the chickpeas cool for 5 to 10 minutes before serving. They’ll crisp up as they sit.
  2. Make the dressing: Mix all of the dressing ingredients together in a high-speed blender and mix until smooth.
  3. Make the salad: Mix together all of the salad ingredients in a large bowl. Toss in the roasted chickpeas, and then drizzle on the dressing. Divide among four bowls. Serve immediately.¬
Recipe by Chic Vegan at https://www.chicvegan.com/vegan-chickpea-taco-salad/