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!
taco salad, vegan taco salad
For the Chickpeas
14/teaspoonground black pepper
For the Creamy Chipotle Lime Dressing
2 ½tablespoonslime juice
1/4crushed red pepper flakes
For the Salad
6cupsromaine lettuceshredded (about 1 large head or two small heads)
1pintcherry or grape tomatoessliced in half
6ouncesBeanfields Pico de Gallo Bean and Rice Chipslightly crushed
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.
Make the dressing: Mix all of the dressing ingredients together in a high-speed blender and mix until smooth.
[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.¬