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!
2cupscooked chickpeas (1- 15 ounce can chickpeas, rinsed and drained)
1 clovegarlic, minced
1teaspoonchipotle powder(more for a spicier flavor)
salt to taste
15 ounce packagemixed salad greens
1medium cucumber, diced
1medium tomato, diced
¼small red onion, diced
¼cuptoasted pepitas (baby pumpkin seeds)
Avocado Cucumber Dressing
1smallavocado, peeled and pitted
¼avocado oil
½cupchopped cucumber
1clovegarlic
1lime, 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!