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Chickpea taco salad with roasted chickpeas and taco toppings.
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High Protein Chickpea Salad

Taco-spiced roasted chickpeas over a power-packed salad.
Prep Time20 minutes
Cook Time20 minutes
Keyword: black beans, chickpea taco salad, corn, cucumber, easy, healthy, roasted chickpeas, taco salad, tomatoes
Servings: 4 -6 servings
Author: Tara

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

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!