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Roasted Chickpea Vegetarian Taco Salad with Chipotle Ranch Dressing
EATS WELL WITH OTHERS22Ingredients
65Minutes
530Calories
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Ingredients
US|METRIC
4 SERVINGS
- 15 oz. chickpeas (drained and rinsed)
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 2 tsp. fresh lime juice
- 1 Tbsp. olive oil
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tsp. lime juice
- 2 chipotle peppers in adobo sauce
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. dried chives
- 4 corn tortillas (cut into thin strips)
- olive oil
- salt (to taste)
- 5 oz. baby kale
- 1 cup grape tomatoes (halved)
- 10 oz. frozen corn kernels (or fresh, thawed, if frozen)
- 8 oz. pickled jalapenos (drained)
- 2 cups spelt berries (cooked, can substitute quinoa, barley, farro, wheat berries)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories530Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium2320mg97% |
| Potassium810mg23% |
| Protein12g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber10g40% |
| Sugars8g |
| Vitamin A150% |
| Vitamin C110% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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