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Taco Salad with Cilantro Vinaigrette

Updated: Aug 18, 2022


Servings: 3

Prep time: 15 min Cooking time: 0 min


Ingredients

Roasted Chickpeas

  • 1 15 oz can chickpeas, drained and rinsed

  • 1 Tbsp avocado oil

  • 1/2 tsp garlic powder

  • 1/4 tsp cumin powder

  • 1/4 tsp dried oregano

  • 1/2 tsp paprika

  • 1/2 tsp chili powder

  • 1/4 tsp kosher salt

  • 1/4 tsp black pepper

Cilantro Lime Vinaigrette

  • 4 Tbsp extra virgin olive oil

  • 1/2 tsp garlic powder

  • 1/2 tsp maple syrup

  • 3 Tbsp lime juice

  • 1/8 tsp kosher salt

  • 1/3 cup fresh cilantro, chopped

Salad (1 per serving)

  • 2 handfuls romaine lettuce, thinly sliced

  • 1/4 cup corn

  • 1 Tbsp fresh salsa

  • 1/3 avocado, diced

  • 1/2 cup roasted chickpeas

  • 2 Tbsp cilantro vinaigrette

Directions

1. Vinaigrette: Combine all ingredients for the vinaigrette in a blender and blend until smooth.


2. Store in refrigerator until ready to use.


3. Roasted Chickpeas: Preheat the oven to 400°F.


4. In a bowl, toss chickpeas with oil and spices. Arrange on a baking sheet and cook for 30 minutes, tossing halfway through cooking.


5. Store in an airtight container on the counter until ready to use. If you’d like to “crisp up” the chickpeas, pop in an air fryer or toaster oven for about 1-2 minutes.


6. Salad: Prep all ingredients.


7. Toss together in a bowl with 2 Tbsp of Cilantro Lime Vinaigrette and add 1/2 cup roasted chickpeas.

 

Notes:
  • Add a Tbsp plain greek yogurt to your salad for “sour cream”.

  • Swap mixed greens in place of romaine and add other veggies, like bell peppers and hearts of palm.

  • Top with lean protein of choice.


RENEW Taco Salad with Cilantro Vinaigrette
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