Shaved Zucchini Taco Salad with Crispy Chickpeas
This Shaved Zucchini Taco Salad with Crispy Chickpeas is a life changing vegetarian salad recipe.
Ingredients
- This makes about 3-4 servings of salad
- Crispy chickpeas
- 1 can chickpeas - drained and patted dry
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 1 tablespoon oil
- ½ teaspoon salt adjust to your salt preference
- black pepper to taste
- Dressing
- 1 avocado skinned and seeded
- 1 garlic clove
- ½ jalapeno
- juice from 1 lime
- ¼ cup cilantro
- ½ teaspoon salt adjust to your preference
- black pepper to taste
- ½ small jalapeno - deseeded
- ¼ cup olive oil
- ¼-1/3 cup water adjust to your thickness preference
- Other salad ingredients
- 1 large zucchini - shaved with a mandoline or very finely sliced
- 1 cup cooked corn
- 1 can black beans - drained and patted dry
- ½ red onion - finely diced
- 1 large red bell pepper - finely diced
- +optional topping of ~½ cup crumbled feta can use vegan or regular
Instructions
- Preheat oven to 425 degrees.
- Add chickpeas to a sheet pan lined with parchment paper. Toss with oil, salt, pepper and spices. Bake for 20-30 minutes, until crisp.
- Add all dressing ingredients to a food processor or blender. Blend until smooth. You may need to stop to scrape the sides down occasionally.
- Add all salad ingredients to a bowl along with the crispy chickpeas. Toss with dressing.
- Divide out salad and top with feta if using. Dig in.
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