High Protein Chickpea Salad

I don’t really like tacos.

Said no one…ever!  Most people also don’t say that they don’t like easy, healthy meals.  If you’re in the category of “most people” that I’m talking about, then saddle up.  We’ve got an easy, healthy taco salad coming your way!

We all know coronavirus has got us changing up our eating habits.  From stocking up on dry goods and pantry staples to meat shortages and stressful grocery shopping experiences, things are different right now.  Well, if you were able to scoop up some canned or dried chickpeas, let’s make some taco salad.

Just look at this salad for second.  Take in all of the colors and textures.  Colors like this mean major health benefits for you!

What’s inside?

• Chickpeas: High in fiber, protein, Vitamins B6, and folate¹
• Baby spring mix: High in Vitamins A, C, and K²
• Avocado: Full of healthy monounsaturated fats (trust me, our bodies need fat to absorb all these vitamins and minerals!)³
• Tomatoes: High in Vitamin C and potassium, as well as leutein, zeaxanthin, and lycopene⁴
• Black beans: High in fiber, protein, and folate⁵
• Cucumber: Good source of Vitamin K⁷
• Corn: Rich in minerals such as potassium, iron, zinc, magnesium, phosphorus, and selenium⁶, as well as thiamin and Vitamin B6⁸

I’ll have to admit, that last one shocked me a bit. Corn is a little better for us than I thought!  It’s still a bit of a sugar-bomb, but totally OK in moderation.

Now let’s talk roasted chickpeas.  I love making roasted chickpeas for my family as a snack.  The flavor possibilities are endless!  This time, I added southwest spices to create that traditional taco flavor.  You can roast them in your oven or try an air fryer (which I’m totally loving right now, try this one if you’re in the market!).  I promise, you won’t miss the meat!  Pair these roasted chickpeas with baby spring mix (or other lettuce) and some great taco toppings and you’ve got a healthy meal the whole family will love.  And dressing, don’t forget the dressing!  I used Tessemae’s Organic Avocado Ranch and it was phenomenal!

Want more meatless tacos? Try our Lentil Tacos/Nachos!

In the mood for chips and guac? We’ve got a recipe for that, too! Try our Wholly Green Guacamole.

References:

1. https://www.verywellfit.com/chickpeas-nutrition-facts-calories-and-health-benefits-4118486
2. https://www.verywellfit.com/spring-mix-nutrition-facts-calories-and-health-benefits-4119165
3. https://www.verywellfit.com/calories-in-an-avocado-3495640
4. https://www.verywellfit.com/tomatoes-nutrition-facts-calories-and-health-benefits-4119981
5. https://www.verywellfit.com/black-beans-nutrition-facts-calories-and-their-health-benefits-4118125
6. https://www.verywellfit.com/corn-facts-content-calories-and-health-benefits-4116932
7. https://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2439/2
8. https://nutritiondata.self.com/facts/cereal-grains-and-pasta/5687/2

High Protein Chickpea Salad

Taco-spiced roasted chickpeas over a power-packed salad.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 -6 servings 1x

Ingredients

Scale 1x2x3x

• Roasted Chickpeas
• 1 can (15 oz chickpeas, drained and rinsed or about 2 cups cooked chickpeas)
• 2 Tbsp olive oil
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 1 tsp garlic salt
• Salad
• 10 oz baby spring mix
• 4 ears corn on the cob (kernels sliced off)
• 2 avocados (chopped)
• 10 grape/cherry tomatoes (halved)
• 1 cucumber (chopped)
• 1 can (15 oz black beans, drained and rinsed)
• Dressing (I used Tessemae’s Organic Avocado Ranch)

Instructions

1. Place chickpeas in a medium bowl and remove any visible skins. Add olive and stir gently. Add spices and salt, stir gently until coated.
2. Place in air fryer for 15 minutes on 395 degrees Fahrenheit or on sheet pan in oven at 400 degrees Fahrenheit for 15-20 minutes.
3. While chickpeas are roasting, prepare and assemble salad ingredients. Top with roasted chickpeas. Add dressing and serve immediately!