This Crispy Chickpea Taco Salad is a vibrant, flavor-packed dish that's perfect for any season. It's got all the crunch, zest, and wholesome goodness you crave, wrapped up in a simple, satisfying salad. Let's dive into this delightful medley of textures and tastes!
The star of this dish is definitely the chickpeas. Roasted with a blend of spices, they add an irresistible crunch and protein boost. A good drizzle of olive oil ensures they roast up nice and crisp. The spice mix of smoked paprika, garlic powder, onion powder, and cumin gives a smoky, savory punch, while a touch of cayenne pepper adds just the right amount of heat.
The mixed salad greens form the fresh base of this salad, complemented by sweet and juicy cherry tomatoes, and corn kernels for a pop of color and sweetness. A ripe avocado adds creamy texture, while thinly sliced red onion provides a sharp contrast. Fresh cilantro leaves bring a burst of herbal flavor.
The lime juice and olive oil dressing is simple yet effective, enhancing the natural flavors of the salad. Finally, the crunch from tortilla strips takes this salad to a whole new level!
This salad is a perfect standalone meal, but you can serve it with grilled shrimp or chicken for extra protein. Pair it with a side of warm, crusty bread to soak up any extra dressing.
Start by preheating your oven to 400°F and line a baking sheet with parchment paper. This ensures that the chickpeas don't stick and makes for an easy cleanup. In a medium bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, onion powder, cumin, and cayenne pepper. Make sure they're well-coated to maximize the flavor.
Spread the seasoned chickpeas evenly on your prepared baking sheet. Pop them into the oven and let them roast for 25 to 30 minutes, stirring halfway through. You want them golden and crispy, so keep an eye on them towards the end.
While the chickpeas are roasting, grab a large bowl and combine the mixed greens, cherry tomatoes, corn, avocado, red onion, and cilantro. Toss them together gently—you're aiming to distribute everything evenly without squishing the delicate avocado.
For the dressing, whisk together lime juice, olive oil, salt, and pepper in a small bowl. Drizzle this over the salad and give everything a gentle toss to coat. The lime dressing is the magic touch that ties all the flavors together.
Once the chickpeas are done, let them cool for a minute or two. Add them on top of the salad along with the tortilla strips just before serving. This way, they retain their crispiness, giving you that satisfying crunch with every bite.
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