Chopped Taco Salad with Chipotle Yogurt Dressing - a yummy spring and summer salad recipe. This vegetarian salad is ready in 30 minutes and is packed with protein, fiber and healthy fats.
I love salad! For more yummy salad recipes try my asparagus salad or my carrot and edamame salad.
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Why you'll love this vegetarian chopped taco salad
It is easy to make and ready in 30 minutes.
Thanks to all the veggies this salad is full of fiber.
The beans and yogurt dressing pack this recipe with protein.
It is vegetarian, gluten free and can be made vegan.
It is the perfect healthy and filling summer salad.
Ingredients
- chickpeas
- oil
- chili powder
- cumin
- yogurt
- chipotle peppers
- olive oil
- garlic
- maple syrup
- lime
- romaine
- cucumber
- bell pepper
- black beans
- cherry tomatoes
See the recipe card for full information on ingredients and quantities.
Substitutions
- Cilantro - this can be subbed with parsley.
- Maple syrup - this can be subbed with honey.
- Greek yogurt - vegan yogurt can be used if desired.
Step-by-Step Instructions
Bake chickpeas.
Blend together dressing.
Toss together salad.
Serve and enjoy!
Storage instructions
You can store the extra salad in a sealed container in your fridge for up to 4 days.
Equipment
You need a food processor or blender for the dressing.
Recipe Pro-Tips
Use a good quality (preferably grass fed) yogurt for the best tasting dressing.
Recipe FAQS
Yes! Romaine lettuce is detoxifying and full of vitamins and minerals.
Other salads to try
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Chopped Taco Salad with Chipotle Yogurt Dressing
Ingredients
Roasted chickpeas
- 1 can chickpeas - drained + patted dry
- 1 tablespoon oil
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- salt/pepper to taste
Dressing
- ⅔ cup greek yogurt
- ¼ cup olive oil
- 1 clove garlic
- ½-1 tablespoon maple syrup
- juice from 1 lime
- 1-3 tablespoons water adjust to your thickness preference
- salt/pepper to taste
- 1 chipotle pepper* from 1 can chipotle peppers in adobe sauce
Other salad ingredients
- 1 head romaine - finely chopped
- 1 can black beans - drained
- 2 medium bell peppers of choice I used 4 small peppers
- 1 cup cilantro - finely chopped
- 1 bunch scallions - finely chopped
- 1 clam shell cherry tomatoes - quartered
- 1 medium cucumber - finely diced
Instructions
- Preheat oven to 425 degrees.
- Add chickpeas to a sheet pan lined with parchment paper or silicone. Toss with oil, salt, pepper, cumin and chili powder. Bake for 25-30 minutes, until crisp.
- Add all dressing ingredients to a food processor blender and blender until smooth.
- Add all salad ingredients along with the chickpeas to a large bowl. Toss to combine. Divide out and serve. This salad tastes so yummy topped with fresh avocado or served with chips!
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