Short on time, but want something healthy? Try this simple Vegan Chickpea Taco Salad made with seasoned chickpeas and semi homemade tortilla chips.
I love simple, quick healthy meals like this Vegan Chickpea Taco Salad because with all that we have to do in a day, there isn't always time to spend preparing an elaborate meal. In 30 minutes or less you can have this completely customizable taco salad on the table for your family.
Try these Vegan Lentil Quinoa Taco Cups for a super kid friendly taco inspired dish!
Ingredients
The chickpeas are really the star of this dish, providing that quintessential taco-y flavor through a blend of spices and seasonings. You get a mild spiciness with a touch of sweetness from the corn that we love. Another important component of this dish are the chips and these semi homemade ones are perfect. Just start with your favorite vegan tortilla(I used Mission brand, which are vegan and also gluten free), slice into fourths and bake until crispy. Then load up on whatever toppings you like. I went with a bit of tomato and avocado for that creaminess you usually get with sour cream.
- chickpeas
- sweet corn
- olive oil
- garlic cloves
- chili powder
- cumin
- paprika
- salt
- garlic powder
- lettuce
- tomatoes
- avocado
- salsa
- corn tortillas
See recipe card for quantities.
Instructions
This taco salad is super easy to make. Start by whisking together the seasoning ingredients to flavor the chickpeas. Heat oil and toast the spice blend before adding chickpeas and corn. To make the chips cut tortillas into triangles, place on a large baking sheet and bake at 400 degrees farenheight until crisp. Then assemble your salad anyway you like.
Equipment
There's no special equipment needed for this recipe. Standard kitchen gear including a skillet are all you need.
Storage
Store all components separately in air tight containers in the fridge. Good for 3-4 days.
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Vegan Chickpea Taco Salad
Ingredients
- 1 can chickpeas, drained and rinsed or 1 ½ cups cooked dry chickpeas
- ½ cup sweet corn I used frozen.
- 2 teaspoon olive oil
- 1 large garlic clove, minced
- 2-3 corn tortillas See note
Taco Seasoning:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon paprika
- ½ tsp garlic powder
- ¼ teaspoon crushed red pepper optional
Toppings:
- lettuce
- tomato
- salsa
- guacamole
- vegan sour cream
Instructions
Semi homemade tortilla chips:
- Preheat oven to 400 degrees. Stack tortillas and cut into quarters using a pizza cutter. Arrange on baking sheet leaving a little space around each and cook for 8-12 minutes until crisp and edges have browned just slightly. Watch closely to prevent burning. Remove from oven and allow to cool a few minutes to further crisp.
Taco seasoning:
- Combine chili, cumin, salt, paprika, garlic powder, onion powder, and red pepper in a small bowl. I used a bowl with a lid and gave it a good shake.
Taco filling:
- Heat olive oil in a pan or skillet. Add 1-2 tablespoon of taco seasoning and stir to combine with the oil. Let warm for about 1 minute. Add garlic. Cook for 30 seconds stirring frequently. Add chickpeas and stir to thoroughly coat in spices. Add corn and cook until warmed, about 5-7 minutes.
- Assemble your taco salad how ever you like. I started with a bed of chopped lettuce and topped with chickpeas, tomatoes, avocado, and crushed chips.
Did you make this recipe? Let me know!