Taco salad with crunchy chickpeas, roasted tomatoes & cilantro vinaigrette

Indulge in a flavorful taco salad featuring crispy chickpeas, oven-roasted tomatoes, and zesty cilantro dressing. A culinary delight bursting with savory and tangy flavors.

Ingredients:

• 2 cups cooked chickpeas, rinsed if canned
• 1 bunch cilantro, long stems trimmed and discarded (about 4 cups loosely packed)
• 1 jalapeño, seeds and white membranes removed, roughly chopped
• Juice of 2 limes
• 1/2 cup olive oil, plus more for drizzling
• 1/2 teaspoon honey or agave
• 1/4 teaspoon salt
• 2 heaping cups cherry tomatoes (about 300 grams), with any larger ones halved
• 2 garlic cloves, peeled and smashed
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 dash cayenne
• 1 head romaine, thinly sliced and washed and dried well
• one 15-ounce can black beans, drained, rinsed, and dried
• 1 avocado, cubed
• 1 handful corn tortilla chips, broken up into large bits or halves
• 1/2 cup thinly sliced scallions

Instructions:

1. For the chickpeas, the cilantro-lime vinaigrette, and the roasted tomatoes:
2. Arrange the chickpeas on a baking sheet lined with paper towels. Gently pat them dry using more paper towels, then allow them to air-dry for approximately an hour.
3. In the meantime, prepare the vinaigrette. Combine the cilantro, lime juice, olive oil, honey, salt, and roughly half of the jalapeño in a blender or food processor. Blend until the cilantro is finely chopped and the oil is well combined. Taste for acidity, saltiness, and sweetness, making adjustments as needed. Blend in the remaining half of the jalapeño if a spicier flavor is desired.
4. After the chickpeas have air-dried for about an hour, preheat the oven to 400° F. Line a baking sheet with parchment paper and place the tomatoes on it. Add the smashed garlic cloves, drizzle with olive oil, sprinkle with salt, and toss to mix well.
5. Transfer the chickpeas to a different dry baking sheet without parchment paper. Place both baking sheets—containing the chickpeas and tomatoes—in the oven and bake for 30 minutes. Remember to stir the chickpeas every 10 minutes.
6. Combine the spices in a small bowl. Once the chickpeas are done baking, toss them with 1 tablespoon of olive oil and the spice mixture. Let them cool slightly to enhance their crunchiness.
7. To prepare the salad:
8. Mix the romaine lettuce, black beans, and scallions in a large bowl.
9. Distribute the salad among individual bowls and then add the chickpeas, roasted tomatoes, avocado, and crushed tortilla chips on top. Drizzle with the cilantro vinaigrette. (Alternatively, you can mix everything together in a single large bowl, but the presentation may not be as visually appealing!)

Summary:

• Calories: 2503 kcal
• Fat: 153 g
• Protein: 74 g
• Carbs: 243 g
• Potassium: 6163 mg
• Magnesium: 533 mg