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Chipotle Chickpea Taco Salad with tortilla overhead

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!
Course Salad
Cuisine American
Keyword Taco Salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 350kcal


Chickpea Taco Salad

  • 2 tbsp avocado or other neutral oil
  • 2 cups cooked chickpeas (1- 15 ounce can chickpeas, rinsed and drained)
  • 1 clove garlic, minced
  • 1 tsp 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


  • 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!


Calories: 350kcal