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Vegan Chipotle Chickpea Taco Salad

Vegan chickpea taco salad is easy to make and ready in 45 minutes! This gluten-free salad is loaded with crisp romaine lettuce, lots of vegetables, plant-based protein, fresh herbs, and it's tossed in a spicy, creamy avocado chipotle sauce!
Course Dinner, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 484kcal


  • Large Baking Tray
  • Blender
  • Large Mixing Bowl


Roasted Chickpeas

Taco Salad

  • 1 large head romaine lettuce chopped
  • 14 oz can black beans rinsed and drained
  • 1 cup corn
  • 2 large vine-ripened tomatoes diced
  • 2 cups red cabbage thinly sliced
  • 1 small red onion diced
  • 1 cup fresh cilantro roughly chopped
  • 1 large avocado chopped
  • 1 medium lime sliced into wedges


  • Preheat the oven to 400 degrees.
  • Rinse and drain the canned chickpeas and then put them on a dish towel to dry thoroughly. Arrange the dry chickpeas on a parchment-lined tray. Drizzle 1-2 tbsp avocado oil and 1/4 tsp salt over the chickpeas. Stir to coat each chickpea.
  • Roast the chickpeas for 20-30 minutes or until lightly browned and crispy.
  • While the chickpeas are roasting, prep the vegetables and beans for the salad and make the vegan chipotle dressing.
  • Remove the tray from the oven. While the chickpeas are still warm, sprinkle 1/4 tsp cumin, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, and 1/4 tsp onion powder over the chickpeas. Toss to coat the chickpeas with the seasonings.
  • In a large mixing bowl, add the romaine lettuce, black beans, corn, tomatoes, cabbage, red onion, and cilantro. Drizzle the chipotle dressing (start with 1/2 cup and add more dressing to taste) over the salad and toss to combine. Top the salad with avocado chunks, roasted chickpeas, and a lime wedge right before serving.


  • When you dress the salad, start with 1/2 cup of the dressing and add more to taste. 
  • If you want the chickpeas to stay super crispy, sprinkle them on top of the salad so they don't get coated in the dressing.
  • Sprinkle the diced avocado on top of the salad right before serving so the chunks don't turn brown.
  • Store the leftovers in an airtight container for 2-3 days in the fridge, but don't freeze it. Keep the roasted chickpeas in a separate container on the counter so they stay crisp for a few days. 


Serving: 1cup | Calories: 484kcal | Carbohydrates: 80g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Sodium: 80mg | Potassium: 1918mg | Fiber: 22g | Sugar: 12g | Vitamin A: 10355IU | Vitamin C: 42mg | Calcium: 174mg | Iron: 7mg