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You are here: Home / Blog / Chipotle Chickpea Taco Salad with Avocado Cucumber Dressing

Chipotle Chickpea Taco Salad
with Avocado Cucumber Dressing

September 21, 2018 by Marisa Moore

517 shares
Chipotle Chickpea Taco Salad in Bowl

This chipotle chickpea taco salad is packed with pepitas for crunch and tossed in a creamy avocado cucumber dressing. This easy vegan salad is filling and flavorful!

Jump to Recipe

Chipotle Chickpea Taco Salad with tortilla overhead

This healthy taco salad is an easy healthy lunch. It’s a great way to use up leftover avocado and to add your favorite salad greens!

For a shortcut, try using my chili lime flavored air fryer chickpeas for a quick salad topper!

Ingredients

  • Cooked chickpeas
  • Salad greens
  • Cucumber
  • Tomato
  • Red onion
  • Pepitas (baby pumpkin seeds)
  • Avocado
  • Lime
  • Garlic
  • Chipotle powder
  • Salt & pepper
  • Avocado oil
Make this Chipotle Chickpea Taco Salad + Avocado Cucumber Dressing for an easy vegan meal that satisfies! Click to Tweet

Chipotle Chickpeas Close Up in white bowl

Directions

And true to my style, this recipe couldn’t be easier to make. The ingredient list is longer than usual but it comes together fast. The first step is to saute chickpeas in avocado or olive oil with chipotle powder, garlic, and salt.

You can also add a squeeze of lime if you think you’ll have some leftover from the avocado dressing. Once the chickpeas are ready, you can save them for later in the week or serve them up for a big salad to share.

Avocado Cucumber Salad dressing on a spoon over salad

Make the easy avocado dressing

To make the dressing, you’ll combine avocado, avocado oil, garlic, lime juice, and fresh cucumber to make a creamy dressing that will help balance out some of the heat from the chipotle powder.

You literally put all of those ingredients in a blender and puree. It will keep for about 3 days before it starts to brown a bit. I stretched it for about 4 days and it still looked and tasted just like the first day.

Once the dressing is done, you’re basically ready to assemble and eat.

Try my Crispy Avocado Fries for an easy appetizer!

Dressed salad in a bowl with avocado dressing in the background

I mentioned avocado oil a couple times in this recipe. It can be pricey and sometimes hard to find. If that’s the case, go ahead and use olive oil. It will work just fine.

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A post shared by Marisa Moore, MBA. RDN. LD. (@marisamoore) on Sep 18, 2018 at 5:32pm PDT

More healthy lunch ideas

  • Apple Pecan Farro Salad
  • Orange Cashew Black Rice
  • White Bean Arugula Salad Crostini

Here’s the recipe. It looks a little long but I promise it comes together in about 15 minutes and it’s worth the effort! Plus, you can always prep all of the ingredients and assemble later for salads throughout the week.

Go ahead and PIN it for later and tag me on Instagram to let me know when you make this easy chickpea taco salad!

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Chipotle Chickpea Taco Salad with tortilla overhead
Print Recipe
5 from 6 votes

Chipotle Chickpea Taco Salad

This chipotle chickpea taco salad is packed with pepitas for crunch and tossed in a creamy avocado cucumber dressing. This easy vegan salad is filling and flavorful!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: American
Keyword: Taco Salad
Servings: 4 people
Calories: 350kcal
Author: Marisa Moore

Ingredients

Chickpea Taco Salad

  • 2 tablespoon avocado or other neutral oil
  • 2 cups cooked chickpeas (1- 15 ounce can chickpeas, rinsed and drained)
  • 1 clove garlic, minced
  • 1 teaspoon chipotle powder (more for a spicier flavor)
  • salt to taste
  • 1 5 ounce package mixed salad greens
  • 1 medium cucumber, diced
  • 1 medium tomato, diced
  • ¼ small red onion, diced
  • ¼ cup toasted pepitas (baby pumpkin seeds)

Avocado Cucumber Dressing

  • 1 small avocado, peeled and pitted
  • ¼ avocado oil
  • ½ cup chopped cucumber
  • 1 clove garlic
  • 1 lime, juice
  • salt and pepper to taste

Instructions

  • Heat a medium skillet over medium-high heat. Add the oil and heat. Add the chickpeas and sauté until heated through (about 5 minutes). Add the garlic, chipotle powder, and salt and toss to combine. 
  • Assemble the salad with the greens, cucumber, tomato, and pepitas.
  • Add the salad dressing ingredients to a high-speed blender. Puree until smooth. Drizzle over the salad and enjoy!

Nutrition

Calories: 350kcal

517 shares

Filed Under: Blog, Recipes

Reader Interactions

Comments

  1. Tisha

    September 22, 2018 at 12:53 am

    5 stars
    Love the chipotle flavoring! That dressing looks amazing aso!

    Reply
    • Marisa

      September 22, 2018 at 10:09 pm

      The chipotle flavor makes the salad. Well that with the avocado dressing

      Reply
  2. Natalie

    September 22, 2018 at 1:29 am

    5 stars
    I never tried making a taco salad before but it looks so easy, delicious and healthy! Such a great idea for dinner!

    Reply
    • Marisa

      September 22, 2018 at 10:08 pm

      This is a fun twist to try

      Reply
  3. Valentina

    September 22, 2018 at 2:31 am

    5 stars
    Oooh, that creamy avocado dressing looks so rich. I could drink it!

    Reply
    • Marisa

      September 22, 2018 at 10:10 pm

      Believe me you will be tempted!

      Reply
  4. Mary Bostow

    September 22, 2018 at 2:34 am

    5 stars
    This salad looks SO good! This is absolutely fantastic! So YUMMY! Is good food and this looks like one of the BEST!

    Reply
    • Marisa

      September 22, 2018 at 10:08 pm

      Thanks Mary! Hope you get to try it out!

      Reply
  5. Claudia Lamascolo

    September 22, 2018 at 8:10 am

    5 stars
    I eat chickpeas every day in salad I love them your dressing looks fantastic and I must try it I have everything so maybe today!

    Reply
    • Marisa

      September 22, 2018 at 10:07 pm

      I know. They are a staple in my kitchen! Hope you get to try the dressing. It adds a nice balance!

      Reply
  6. Jenna

    June 20, 2020 at 5:36 pm

    5 stars
    So light and still packed with flavour.

    Reply
    • Marisa

      June 23, 2020 at 3:53 pm

      I agree! Thanks for the review!

      Reply

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Marisa Moore

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!
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