Delicious Chickpea Taco Bowl Recipe

Ready in 20 minutes, this chickpea taco salad is an easy weeknight dinner idea packed with veggies.

Ingredients
1 cup of cooked/softened dry chickpeas
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of paprika
1/2 tsp of cayenne
4 cups of green leaf lettuce
1/2 cup of pickled jalapenos
1 cup of grape tomatoes
2 tbsp of sliced red onion
1 cup of frozen corn, defrosted
1 avocado
Dressing:
1/2 cup of vegan mayo
1 avocado
2 limes

Directions
1. Preheat oven to 350F.

2. Add chickpeas to a baking dish and sprinkle with onion powder, garlic powder, paprika and cayenne. Mix well and bake for 10 minutes. Remove from oven and let cool.

3. Heat a small frying pan on medium heat. Add defrosted corn to pan and saute for 5 minutes. Remove from heat and let cool.

4. Slice lettuce, tomatoes, and red onion. Set aside.

5. To make the dressing, add vegan mayo, 1 avocado and the juice of 2 limes to a mason jar. Using an immersion blender, puree until smooth.

6. When ready to serve, portion 2 cups of green leaf lettuce, 1/4 cup of pickled jalapenos, 1/2 cup of sliced tomatoes, 1/2 cup of corn and half of an avocado into each bowl. Top with roasted chickpeas and dressing.

7. Serve and enjoy!

Full Recipe: https://www.livegrowgreen.com/blog/chickpea-taco-bowl

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