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Roasted Chickpea Taco Salad with Creamy Chipotle Lime Dressing
DIANNE'S VEGAN KITCHEN25Ingredients
40Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 cups chickpeas (cooked)
- 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
- 1/4 tsp. ground black pepper
- 1/4 tsp. cumin
- 1/4 tsp. paprika
- 1 pinch 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 pt. cherry tomatoes (sliced in half)
- 2 scallions (sliced)
- 1 avocado (diced)
- 6 oz. bean (fields Pico de Gallo Bean and Rice Chips, lightly crushed)
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