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roasted chickpea taco salad bowls with avocado, cilantro and lime on top.

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Roasted Chickpea Taco Salad Bowls

Recipe by Danielle

These Roasted Chickpea Taco Salad Bowls feature one sheet pan of roasted seasoned veggies and chickpeas, served with your favorite taco salad toppings. It’s simple to make, packed with flavor, and great for weeknights!

  • Total Time40 minutes
  • Yield3 servings 1x
  • DietVegetarian

Ingredients

Scale
  • 2 red or green bell peppers, stem & seeds removed, roughly chopped
  • 1/2 red or yellow large onion, roughly chopped
  • 1 (15.5-ounce) can chickpeas, drained, rinsed & patted dry
  • 1 tablespoon avocado oil or olive oil
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon fine sea salt or kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 1-2 hearts of romaine lettuce, roughly chopped, washed & dried
  • for serving: fresh lime wedges, tortilla chips, avocado, salsa, cilantro

Instructions

  1. Prep & season: Preheat the oven to 400F. Line a rimmed sheet pan with parchment paper for easy cleanup. Add the bell peppers (2, stem & seeds removed, roughly chopped), onion (1/2, roughly chopped) and chickpeas (1-15 ounce can, drained, rinsed, patted dry) to the baking sheet.
    Drizzle the oil (1 tablespoon) over top of the veggies and chickpeas, followed by the cumin (1 1/2 teaspoons), chili powder (1/2 teaspoon), garlic powder (1/2 teaspoon), oregano (1/2 teaspoon), salt (1/2 teaspoon) and pepper (1/4 teaspoon). Use your hands to mix everything together until the oil and spices are well dispersed. Spread everything into a single layer. 
  2. Roast veggies: Roast the veggies and chickpeas for 30 minutes total, stirring and rotating the tray halfway through. Prep any of your salad ingredients during this time, including the romaine (1-2 hearts, roughly chopped, washed, dried), if needed. 
  3. Serve & store: Assemble your salad bowls for enjoying now, or portion into containers for meal prep, keeping the roasted veggies separate from raw veggies if you plan to reheat them.
    • To enjoy now: Add 1-2 cups lettuce to each bowl, then a portion of roasted veggies and chickpeas, followed by some tortilla chips, avocado or guacamole, chopped cilantro, and a squeeze of lime. Customize with your favorite toppings.
    • To enjoy later: Roasted veggies will last up to 5 days stored in an airtight container in the fridge. You can reheat on the stovetop or in the microwave (loosely covered, 30 second intervals), adding 1-2 TB of water so it doesn’t dry out.

Notes

Nutrition information estimated with My Fitness Pal, includes avocado but no other toppings. 

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Mains
  • Method: Baked
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1/3 of recipe
  • Calories: 381
  • Fat: 17g
  • Carbohydrates: 46g
  • Fiber: 18g
  • Protein: 15g

Find it online: https://staging.projectmealplan.com/roasted-chickpea-taco-salad-bowls/