Vegan Chickpea Taco Salad
Servings 4
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
- black olives
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 and add garlic. Cook for 1-2 minutes stirring frequently. Add chickpeas and stir. Add 1-2 tablespoon of taco seasoning and stir to coat chickpeas. I used 2 tbsp. 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.
Notes
I used Mission brand extra thin yellow corn tortillas. They are vegan and also gluten free.