Roasted Cauliflower Chickpea Taco Salad
This Veggie Taco Salad is light, flavorful, and has just the right amount of crunch.
- 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:
- Preheat the oven to 375, and line a baking sheet with foil or apartment paper and spray with baking spray.
- 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.
- 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.
- 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:
- Halve avocados, remove the pit, and remove the flesh from the skin, and mash in a large bowl
- Dice the tomato, onion, cilantro, and jalapeño and add to the avocado mixture
- Squeeze in the juice of two limes, reserve the remaining half if needed at the end, and to taste.
- Add in spices and combine thoroughly.
- Taste and adjust seasoning and citrus level as necessary.
Assemble Salad:
- Add lettuce to your bowl and top with all other ingredients.
- Whisk together the dressing.
- 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
