A healthy taco salad that's quick and easy, but full of flavor!
dairy free, egg free, gluten free, refined sugar free, soy free, vegan
black bean salad, healthy taco salad recipe, taco salad vegetarian
Calories: 332 kcal
Crunchy Roasted Chickpeas
head green leaf lettuce
(chopped) (romaine would be great too)
red bell pepper
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 1/2 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 1/4 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 1/2 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.
Black Bean Taco Salad
Amount Per Serving
Calories from Fat 63
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrates 51g
Dietary Fiber 17g
* Percent Daily Values are based on a 2000 calorie diet.