Spicy Taco Salad

This salad is my new favourite thing.

Why? Well aside from lime-massaged kale, avocados, spicy taco chickpeas, and veggies?

These spicy tortilla strips. I could eat these all day.

Tortilla strips!

Taco salads need to be exciting, packed with lots of flavour and texture, and this one definitely fits the bill.

It starts with massaged kale, but I used lime juice instead of lemon because obviously. Then I top my lime-massaged kale with taco veggies like shredded carrots and peppers, and of course, sliced avocado.

Then, for protein, I roast chickpeas in yummy taco spices until nice and crispy. Yum.

And of course, the best part – the crispy tortilla strips! I made extra to eat with hummus. They’re so easy – just slice up corn tortillas, brush with oil, sprinkle with spices, and bake with the chickpeas!

I’ll be over here, eating this salad all week.

Chickpea taco salad!

Serves 2 hungry salad eaters

1 can (2 cups, cooked) chickpeas, drained
2-3 corn tortillas, cut into strips
1 tsp olive oil
sea salt and pepper
1 tsp cayenne pepper
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
3 cups kale, stems removed, chopped
2 limes
2 avocados, peeled and sliced
sliced bell peppers, shredded carrots, and other salad veggies

Chickpea taco salad


Preheat oven to 425 and line a few baking sheets with parchment paper.

Drain chickpeas well and dry between layers of paper towel. Dump out on baking sheet and drizzle with olive oil.

Slice corn tortillas into strips and add to second baking sheet. Brush with olive oil.

Combine salt, pepper, cayenne, cumin, garlic powder, and chili powder in a small bowl. Sprinkle half the spice mix over chickpeas and toss, and the other half of the spice mixture over tortilla strips.

Bake chickpeas and tortilla strips 15 minutes. Remove tortilla strips and let cool. Toss chickpeas and roast for another 20-25 minutes, until nice and crispy.

Meanwhile, toss chopped kale in a large bowl. Drizzle with some olive oil, the juice of two limes, and a pinch of salt. Massage into kale, until leaves turn bright, tender, and green.

Top kale with chickpeas, veggies, and those tasty roasted chickpeas.

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