Chickpea Taco Salad with Fresh Corn & Avocado Ranch

Chickpea Taco Salad

with Fresh Corn & Avocado Ranch

GET RECIPES DELIVERED
dinner

Toppings are always the best part of a salad, so we’ve decided to load them on here. Protein-packed chickpeas are tossed with our fajita spice blend, bursting with flavor from cumin, oregano, garlic, onion, and just a touch of sea salt. Drizzle everything with avocado ranch or serve it on the side for dipping!

Fall Recipes Summer Recipes Spring Recipes Quick and Easy High-Protein Gluten-Free Nut-Free Leafy Greens Root Vegetables Beans/Legumes Salad Dinner Mexican
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
20 min
CALORIES
740
FAT
41g
CARBOHYDRATES
81g
PROTEIN
20g

MAIN INGREDIENTS

  1. 1 can chickpeas
  2. 1 tsp fajita spice
  3. 1 romaine heart
  4. 1 ear corn
  5. 2 oz radishes
  6. 4 oz grape tomatoes
  7. 1 avocado
  8. ¼ cup Follow Your Heart High Omega Vegan Ranch Dressing
  9. 1 lime
  10. ¼ cup black olives
  11. ¼ cup pickled jalapeños
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition.
Allergens: soy
Nutrition

TOOLS

  • Baking sheet
  • Blender

INSTRUCTIONS

1
Roast the chickpeas
Preheat the oven to 400°F. Drain and rinse the chickpeas and dry well with a paper towel. Transfer to a baking sheet and toss with 1 tbsp vegetable oil and the fajita spice. Roast chickpeas in the oven until crispy, about 15 to 18 minutes.
2
Prepare the toppings
Roughly chop the romaine heart. Remove the husk from the corn and cut the kernels off the cob. Thinly slice the radishes. Halve the grape tomatoes.
3
Prepare the avocado
Halve the avocado and remove the pit. Dice half of the avocado and set aside. Scoop the remaining avocado half from the skin into the blender.
4
Make the avocado ranch
Add the ranch dressing and the juice from the lime to the blender. Blend the avocado ranch, adding 1 tsp water at a time until a smooth consistency is reached.
5
Build the salad
Place the chopped romaine onto large bowls or plates and top with the diced avocado, corn, sliced radishes, grape tomatoes, black olives, pickled jalapeños, and crispy chickpeas.
6
Serve
Drizzle chickpea taco salads with avocado ranch.