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chopped taco salad with chipotle yogurt dressing

Chopped Taco Salad with Chipotle Yogurt Dressing

This Chopped Taco Salad with Chipotle Yogurt Dressing
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Prep Time 15 minutes
Cook Time 27 minutes
Course dinner
Cuisine American
Servings 3
Calories 563 kcal

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!

Notes

*If you like really spicy dressings add another pepper.

Nutrition

Calories: 563kcalCarbohydrates: 60gProtein: 25gFat: 27gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.02gCholesterol: 2mgSodium: 1010mgPotassium: 1523mgFiber: 24gSugar: 8gVitamin A: 19040IUVitamin C: 82mgCalcium: 252mgIron: 7mg
Keyword chipotle yogurt sauce, chopped taco salad
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