Roasted Chickpea Taco Salad with Cilantro Lime Vinaigrette
A vibrant Mexican-inspired salad featuring crispy roasted chickpeas seasoned with chili powder and cumin, served over fresh romaine lettuce with red cabbage, grape tomatoes, sweet corn, and creamy avocado. The homemade cilantro lime vinaigrette adds bright, zesty flavor while baked tortilla strips provide satisfying crunch. Perfect for lunch or a light dinner, this nutritious salad combines protein-rich chickpeas with fresh vegetables for a filling meal that's both colorful and delicious. The roasted chickpeas can be made ahead and stored for quick salad assembly throughout the week.
Ingredients
- 1 15 oz can chickpeas, rinsed and drained
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ½ teaspoon salt
- 2 teaspoons fresh lime juice
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cups fresh cilantro leaves, stems removed, packed
- 1 large clove garlic
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
- 4 corn tortillas
- salt, to taste(optional)
- 6 cups Romaine lettuce, chopped
- 1 cup red cabbage, chopped
- 1 cup grape tomatoes, cut in half
- 1 cup fresh corn kernels
- 1 large avocado, pit removed and sliced
- 3 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat oven to 400 degrees F and place drained chickpeas in clean dishtowel
- 2
Remove chickpea skins and let dry for a few minutes
- 3
Combine chili powder, cumin, garlic powder, onion powder, salt, lime juice and olive oil in small bowl
- 4
Toss chickpeas with spice mixture until well coated
- 5
Spread chickpeas on large baking sheet and roast for 30 to 35 minutes, stirring occasionally, until dry and crispy
- 6
Combine shallot, cilantro, garlic, vinegar, lime juice, salt, pepper and olive oil in blender and blend until smooth
- 7
Turn oven to 375 degrees F and brush corn tortillas with olive oil
- 8
Cut tortillas into strips and place on baking sheet sprayed with nonstick spray
- 9
Bake tortilla strips for 10-15 minutes until golden and crisp, then sprinkle with salt
- 10
Place lettuce in large salad bowl and top with red cabbage, tomatoes, corn, avocado slices, cilantro, roasted chickpeas and tortilla strips
- 11
Drizzle with cilantro lime vinaigrette and serve immediately
Tips
Remove chickpea skins for extra crispiness when roasting - this step helps achieve the perfect crunchy texture that makes the salad satisfying.
Make the cilantro lime vinaigrette ahead of time and store in the refrigerator for up to a week for quick salad assembly.
Toast the tortilla strips until deeply golden for maximum crunch - underbaked strips will become soggy when dressed.
Good to Know
Store assembled salad without dressing for up to 2 days in refrigerator. Keep vinaigrette and roasted chickpeas separate until serving.
Roasted chickpeas can be made up to 3 days ahead and stored at room temperature. Vinaigrette keeps for 1 week refrigerated.
Serve immediately after dressing to prevent wilting. Provide extra vinaigrette on the side for individual preference.
Common Mistakes
Don't skip removing chickpea skins to avoid chewy texture instead of crispy roasted chickpeas.
Don't overdress the salad to avoid soggy greens and wilted vegetables.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use canned corn instead of fresh kernels?
Yes, drain and rinse canned corn thoroughly, or use thawed frozen corn. Fresh corn provides the best texture and sweetness but canned works in a pinch.
How long will the roasted chickpeas stay crispy?
Properly roasted and cooled chickpeas stay crispy for 2-3 days stored in an airtight container at room temperature. Avoid refrigerating as moisture makes them soft.
Can I make this salad vegan?
This recipe is already vegan as written. All ingredients including the chickpeas, vegetables, and olive oil-based vinaigrette are plant-based with no animal products.