Vegetarian Taco Salad Chickpeas (Print Version)
# Ingredients:
→ Salad
01 -
2 heads romaine lettuce, chopped
02 -
1-2 medium ripe avocados, cubed
03 -
5 oz cherry tomatoes, halved
04 -
0.5 large bell pepper, diced
05 -
1 cup grated cheese
06 -
3 tbsp red onion, finely diced
07 -
3 tbsp sliced black olives
08 -
0.5 cup tortilla chips, crumbled
09 -
3-4 tbsp cilantro, chopped
→ Creamy Dressing
10 -
4 tbsp sour cream
11 -
2 tbsp mayonnaise
12 -
Juice of 1 lime
13 -
1 tsp smoked paprika
14 -
0.5 tsp garlic powder
→ Chickpeas
15 -
14 oz canned chickpeas, drained and patted dry
16 -
1 tsp fennel seeds
17 -
1 tsp chili powder
18 -
0.5 tsp smoked paprika
19 -
1 tsp ground cumin
20 -
1 tsp dried oregano
21 -
0.5 tsp ground coriander
22 -
0.5 tsp garlic powder
23 -
0.5 tsp salt
24 -
Olive oil, for frying
# Instructions:
01 -
Whisk together sour cream, mayonnaise, lime juice, smoked paprika, and garlic powder. Set aside.
02 -
Place drained chickpeas into a large bowl and lightly smash with a potato masher, leaving a mix of whole and smaller pieces for texture.
03 -
Heat a large pan with a shallow layer of olive oil over low/medium heat. Add chickpeas and cook for about 5 minutes, allowing them to sit intermittently until golden and crispy.
04 -
Add seasoning mix along with a splash of olive oil to the pan. Cook on low heat for 2 minutes, ensuring spices are well-toasted without burning. Remove from heat.
05 -
Add prepared salad ingredients (romaine lettuce, avocado, cherry tomatoes, bell pepper, cheese, red onion, black olives, and cilantro) to a large bowl. Toss to combine.
06 -
Add the dressing to the salad and toss. Add crispy chickpeas and toss gently to incorporate.
07 -
Serve immediately with optional garnishes.
# Notes:
01 -
Adjust seasoning on chickpeas or dressing based on taste preferences.