Roasted Cauliflower Chickpea Taco Salad

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Roasted Cauliflower Chickpea Taco Salad

This Veggie Taco Salad is light, flavorful, and has just the right amount of crunch.  

  • Author: Emily K. | Scrumptious Shenanigans
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 75
  • Yield: 1 1x
  • Category: Salad
  • Method: Chop, Bake, Mix
  • Cuisine: Mexican
Scale

Ingredients

Salad Ingredients:

  • 1 Cup Mixed Greens
  • 1 Cup Romaine Lettuce
  • 1/2 Cup Roasted Cauliflower & Chickpeas
  • 1/4 Cup Guacamole
  • 1/4 Cup Pickled Red Onions
  • 1/4 Cup Roasted Corn
  • Sprinkle Cotija Cheese
  • Lime Squeeze
  • A handful of Tortilla Chips

Salad Dressing:

  • 1/2 Lime – Juiced
  • 2 TBS Olive Oil
  • 1 TBS Rice Wine Vinegar
  • 1 TBS Water
  • 1/2 TSP Cilantro – Minced
  • 1/4 TSP Taco Seasoning
  • Salt & Pepper to Taste

Roasted Cauliflower & Chickpeas Ingredients: (this makes enough for six servings)

  • 1 Can Chickpeas
  • 1 head of Cauliflower
  • 4 TBS Taco Seasoning
  • 1/4 Cup Olive Oil
  • 1 Lime – Juiced
  • Salt and Pepper to taste

Guacamole Ingredients: (this makes enough for 8 servings)

  • 4 Avocados – Pit removed and mashed
  • 2.5 Limes – Juiced
  • 1/4 Cup Red Onion – Finely diced
  • 3/4 Cup Tomatoes – Diced
  • 1 Jalapeño – De-seeded and minced
  • 1 TBS Susie Q’s Santa Maria Seasoning
  • 1 TSP Cumin
  • Cayenne to taste
  • Salt and Pepper to taste

Instructions

For the Roasted Cauliflower & Chickpeas:

  1. Preheat the oven to 375, and line a baking sheet with foil or apartment paper and spray with baking spray.
  2. In a large bowl add rinsed and drained chickpeas and cauliflower florets and toss with taco seasoning, lime juice, olive oil, and salt and pepper.
  3. Pour mixture onto the baking sheet in an even layer, and place in the oven on the middle rack, and bake for 45 minutes, tossing halfway through.
  4. Remove from oven when the cauliflower is golden in color and the chickpeas have hardened slightly, you want them to have a slight crunch and not be overly soft.

For the Guacamole:

  1. Halve avocados, remove the pit, and remove the flesh from the skin, and mash in a large bowl
  2. Dice the tomato, onion, cilantro, and jalapeño and add to the avocado mixture
  3. Squeeze in the juice of two limes, reserve the remaining half if needed at the end, and to taste.
  4. Add in spices and combine thoroughly.
  5. Taste and adjust seasoning and citrus level as necessary.

Assemble Salad:

  1. Add lettuce to your bowl and top with all other ingredients.
  2. Whisk together the dressing.
  3. Toss salad ingredients together with salad dressing and serve immediately.

Notes

For more recipes by our contributing salad creator, Emily Kadri please visit her Instagram or food blog Scrumptious Shenanigans

Keywords: Taco Salad, Mexican, cauliflower, chickpeas, guacamole, lime, crema, roasted, vegetarian, plant based, salad

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3 Simple Steps

To a freshly tossed salad


Pop

Simply expand the bowl by pulling on the specially designed base.


Pour

Add your favorite dressing (use the convenient dressing cup!).


Shake

Enjoy a freshly tossed salad for the premium salad experience.

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Recipe and Photo by Karen of Seasonal Cravings and @seasonal_cravings