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Roasted Chickpea Taco Salad with Creamy Chipotle Lime Dressing

Dianne Wenz
  • minutes
  • Serves 2

INGREDIENTS

1 1/2 cups

cooked chickpeas

1 tsp

lime juice

1 tsp

olive oil

1 tsp

chili powder

1/2 tsp

garlic powder

1/2 tsp

onion powder

1/4 tsp

sea salt

14

/ teaspoon ground black pepper

1/4 tsp

cumin

1/4 tsp

paprika

cayenne pepper

1/2 cup

raw cashews

2 1/2 tbsp

lime juice

2 tbsp

water

1

garlic clove

1/2 tsp

chipotle powder

1/2 tsp

sea salt

1/4

crushed red pepper flakes

6 cups

romaine lettuce, shredded (about 1 large head or two small heads)

2 cups

red cabbage, shredded

1 cup

carrots, shredded

1 pint

cherry or grape tomatoes, sliced in half

2

scallions, sliced

1

avocado, diced

6 oz

Beanfields Pico de Gallo Bean and Rice Chips, lightly crushed