Black Bean Taco Salad
A healthy taco salad that's quick and easy, but full of flavor!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Entree, Salad
Cuisine: dairy free, egg free, gluten free, refined sugar free, soy free, vegan
Servings: 4
Calories: 332kcal
Crunchy Roasted Chickpeas
Salad
- 1 head green leaf lettuce (chopped) (romaine would be great too)
- 1-2 chopped tomatoes
- 1 red bell pepper (diced)
- 1 avocado (diced)
- 1 cup fresh corn kernels
Preheat oven to 400 degrees F.
Toss chickpeas with the chili powder, cumin, salt and cinnamon.
Place chickpeas on a baking sheet in one even layer and bake for 20-30 minutes, shaking them around ½ way through. Chickpeas should be slightly crunchy...they will continue to crisp up as they cool. Set aside.
Toss the black beans with all the spices and warm in a pan over medium heat with ¼ cup water. Stir occasionally until warmed through, about 5-6 minutes.
To assemble the salad, toss the lettuce, tomatoes, peppers, avocado and corn in a large bowl. Plate the lettuce mixture on each individual plate or bowl. Add the black beans to the individual servings and top with the crunchy roasted chickpeas. Drizzle with the Creamy Cumin Ranch Dressing.
~This spice mixture isn't spicy hot, so it's great for kids too. If you'd like added heat, try adding ½ tsp chipotle powder to the black beans or topping your salad with a drizzle of spicy salsa.
~Nutrition facts calculated without Creamy Cumin Ranch Dressing.
Calories: 332kcal | Carbohydrates: 51g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 793mg | Potassium: 966mg | Fiber: 17g | Sugar: 6g | Vitamin A: 5050IU | Vitamin C: 52mg | Calcium: 130mg | Iron: 5mg