Name: High Protein Chickpea Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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)

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

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

Place chickpeas in a medium bowl and remove any visible skins. Add olive and stir gently. Add spices and salt, stir gently until coated.
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.
While chickpeas are roasting, prepare and assemble salad ingredients. Top with roasted chickpeas. Add dressing and serve immediately!

Find it online: https://dishingupgrace.com/chickpea-taco-salad/