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Chickpea Taco Salad Recipe

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3.9 from 8 reviews

This vibrant Chickpea Taco Salad combines roasted sweet potatoes, spiced chickpeas, and a creamy cashew-based taco dressing for a delicious and nutritious meal. Perfect for a quick lunch or dinner, this salad offers a satisfying blend of textures and bold southwestern flavors, all made with fresh ingredients and plant-based goodness.

Ingredients

Roasted Sweet Potatoes

  • 2 medium sweet potatoes
  • 2 tablespoons olive oil
  • Dash sea salt
  • Black pepper to taste

Spiced Chickpeas

  • 1 tablespoon olive oil
  • 1/4 cup chopped red onion
  • 1 15 oz can chickpeas, drained (~1 1/2 cups cooked chickpeas)
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Dash of cayenne pepper
  • 1/3 cup salsa
  • Salt and ground black pepper to taste

Creamy Vegan Taco Dressing

  • 1 cup raw cashews
  • 1 cup water (for soaking cashews)
  • 3 tablespoons cilantro
  • 2 tablespoons red wine vinegar
  • 2 tablespoons taco seasoning
  • 1 lime, juiced
  • 1/4 teaspoon sea salt

Salad Base & Add-ins

  • 5 cups chopped romaine lettuce
  • Optional toppings: corn, avocado, tortilla chips, cherry tomatoes, bell pepper

Instructions

  1. Roasted Sweet Potatoes: Preheat the oven to 400°F (200°C). Peel and chop the sweet potatoes into bite-sized pieces. Spread them evenly on a baking sheet, drizzle with olive oil, and sprinkle sea salt and black pepper. Bake for 20-25 minutes until the sweet potatoes are tender and lightly caramelized.
  2. Prepare Spiced Chickpeas: While the sweet potatoes roast, heat 1 tablespoon of olive oil in a non-stick skillet over medium heat for about 1 minute. Add the chopped red onion and sauté for 3-4 minutes until softened and slightly translucent. Stir in the drained chickpeas, minced garlic, cumin, dried oregano, cayenne pepper, and salsa. Cook the mixture for 5-7 minutes, stirring occasionally, until the salsa’s liquid reduces and thickens, coating the chickpeas well. Season with salt and black pepper to your liking.
  3. Make the Creamy Vegan Taco Dressing: Place raw cashews in a bowl, cover with boiling water, and let them soak for 10 minutes to soften. Drain the cashews and transfer them to a blender. Add cilantro, red wine vinegar, taco seasoning, lime juice, sea salt, and 1 cup of fresh water. Blend on high speed until smooth and creamy, scraping down the sides as necessary.
  4. Assemble the Salad: Divide the chopped romaine lettuce into serving bowls. Top with the warm spiced chickpeas and roasted sweet potatoes. Add your choice of toppings like corn, avocado slices, tortilla chips, cherry tomatoes, and bell pepper for extra flavor and crunch. Drizzle generously with the creamy vegan taco dressing and serve immediately.

Notes

  • To make the salad gluten-free, ensure that the taco seasoning and salsa are gluten-free.
  • You can substitute the raw cashews with soaked almonds or sunflower seeds if you have nut allergies.
  • For extra protein, add cooked quinoa or black beans alongside the chickpeas.
  • Adjust the level of cayenne pepper to control the heat according to your preference.
  • This recipe is vegan; omit or substitute toppings as needed to suit dietary restrictions.

Find it online: https://marthatasty.com/chickpea-taco-salad-recipe/