Chickpea Taco Salad with Creamy Salsa Verde Dressing
A 15 minute vegan Chickpea Taco Salad recipe made with crunchy lettuce, seasoned chickpeas and Creamy Salsa Verde Dressing
Servings: 2 servings
Ingredients
- 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
Instructions
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
- Add the olive oil to a frying pan and heat to medium-high. Add the chickpeas and taco seasoning and cook for 3-5 minutes or until warmed through.
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!