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Roasted Chickpea Taco Salad with Creamy Chipotle Lime Dressing

Roasted Chickpea Taco Salad with Creamy Chipotle Lime Dressing

Taco Salad gets a tasty makeover with roasted chickpeas, creamy chipotle lime dressing, and Beanfields Pico de Gallo Rice and Bean Chips. This salad is great for both lunch or dinner!

Course Salad
Cuisine American
Keyword taco salad, vegan taco salad
Yields 2 large salads
Author Dianne Wenz


For the Chickpeas

  • cups cooked chickpeas
  • 1 teaspoon lime juice
  • 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1/4 teaspoon sea salt
  • 14/ teaspoon ground black pepper
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • pinch cayenne pepper

For the Creamy Chipotle Lime Dressing

  • 1/2 cup raw cashews
  • 2 ½ tablespoons lime juice
  • 2 tablespoons water
  • 1 garlic clove
  • 1/2 teaspoon chipotle powder
  • ½ teaspoon sea salt
  • 1/4 crushed red pepper flakes

For the Salad

  • 6 cups romaine lettuce shredded (about 1 large head or two small heads)
  • 2 cups red cabbage shredded
  • 1 cup carrots shredded
  • 1 pint cherry or grape tomatoes sliced in half
  • 2 scallions sliced
  • 1 avocado diced
  • 6 ounces Beanfields Pico de Gallo Bean and Rice Chips lightly crushed


  1. Make the chickpeas: Preheat oven to 400°F. Line a baking sheet with parchment paper. Place the chickpeas in a bowl and drizzle on the olive oil and lime juice. Add the spices and mix to coat. Bake for 20 minutes, and then carefully roll the chickpeas around on the baking sheet. Bake for another 10 to 15 minutes, keeping an eye on them so they don’t burn. Let the chickpeas cool for 5 to 10 minutes before serving. They’ll crisp up as they sit.
  2. Make the dressing: Mix all of the dressing ingredients together in a high-speed blender and mix until smooth.
  3. [b}Make the salad: Mix together all of the salad ingredients in a large bowl. Toss in the roasted chickpeas, and then drizzle on the dressing. Divide among four bowls. Serve immediately.¬