Healthy Taco Salad
A healthy taco salad that's quick and easy, but full of flavor!
Crunchy Roasted Chickpeas
- 1 can (15 oz) chickpeas rinsed, drained and dried really well (or 1.5 cups cooked chickpeas)]
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt or to taste
- ¼ teaspoon cinnamon
- 1 head green leaf or romaine lettuce chopped
- 1-2 chopped tomatoes
- 1 red bell pepper seeded and diced
- 1 avocado diced
- 1 cup fresh corn kernels or frozen, thawed
Preheat oven to 400°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 to 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 to 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 Southwest Vegan 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 teaspoon chipotle powder to the black beans or topping your salad with a drizzle of spicy salsa.
~Nutrition facts calculated without Southwest Vegan Ranch Dressing.
Serving: 1g | Calories: 332kcal | Carbohydrates: 51g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 793mg | Fiber: 17g | Sugar: 6g