Chickpea Taco Salad with Creamy Salsa Verde Dressing
Nicole Vranjican
A 15 minute vegan Chickpea Taco Salad recipe made with crunchy lettuce, seasoned chickpeas and Creamy Salsa Verde Dressing
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Salad
Cuisine American, Vegan
- 1 head Romaine lettuce chopped
- 1 cup chickpeas rinsed and drained
- 1-2 tbsp olive oil
- 2 tbsp taco seasoning
- 1 cup black beans rinsed and drained
- ⅔ cup corn I use thawed frozen corn
- 2 medium tomatoes chopped
- ⅓ cup chopped red onion
- ¼ cup fresh chopped cilantro
- ¼ tsp cumin optional
- 1/2 lime
- 1 large avocado chopped
- kosher salt and black pepper
- crushed tortilla chips for topping
Creamy Salsa Verde Dressing
- 1 cup vegan sour cream or plain coconut yogurt I used Kite Hill Vegan Sour Cream
- ¼ cup salsa verde
- 1/2 lime
- ¼ cup choped cilantro
Step 1: Make the Corn Salsa
Combine the corn, tomatoes, and black beans in a mixing bowl with 2 tbsp of cilantro and chopped red onion. Squeeze the juice of half of a lime on top and season with cumin and salt and pepper to taste. Mix well and set aside.
Step 2: Make the Creamy Salsa Verde Dressing
Combine the sour cream, salsa verde, cilantro and the juice from the other half of the lime in another bowl and mix well. Season with salt and pepper to taste and set that aside too.
Step 3: Cook the Chickpeas
Step 4: Assmeble
Tossed Method:Add the lettuce, avocado, Black Bean + Corn Salsa, and warm chickpeas to very large mixing bowl. Stir in half of the dressing and toss to coat. Top with the remaining dressing and crushed tortilla chips and serve!Plated Method:Divide the lettuce between two dinner plates. Distribute the avoado, Black Bean + Corn Salsa, and warm chickpeas onto each plate. Dollop the dressing on top and sprinkle with crushed tortilla chips. Enjoy!
Keyword chickpeas, salad dressing, taco salad