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Roasted Chickpea Taco Salad

I've never eaten a boring salad. Actually, I've never made a boring salad. I've eaten lots of boring restaurant salads.

Salads get a bad rep as "rabbit food", but they can be so full of flavors and textures and really satisfying if you put just a little bit of effort and creativity into them.

I'm guessing I eat a salad a minimum of 5 times a week and it's not because I'm trying to lose weight. It's because it's a really quick and easy way to get lots of nutrients on my plate at once and a diversity of plants (cuz gut health)...AND because I truly enjoy them!

I threw this one together today with leftover roasted chickpeas (from our soon to be release Plant-Based Cookbook...Well Kind Of) and it came out amazing! So, I thought I'd share for inspiration.

Don't wait to have these exact ingredients to give this a try. Just use what you have and I'm confident you can come up with something equally delicious.


  • About 1/2 cup of roasted chickpeas (recipe in the cookbook) - can sub any legume

  • Handful of butter lettuce and spinach (or whatever greens you have)

  • Handful of broccoli sprouts or roasted broccoli

  • 1 stalk celery, chopped

  • 1/2 red bell pepper, diced

  • 2 TBSP roasted garlic sauerkraut (super food for the gut)

  • Big handful of blueberries or citrus slices like blood oranges (fruit is a great way to add a little sweetness to your salads)

  • 2 TBSP salsa

  • 2 TBSP mashed avocado

  • Lime juice

  • Buffalo sauce drizzle (I used Tessemae's)


Just pile it high on plate and enjoy! The salsa, avocado and lime juice serve as your main "dressing" and you can take or leave the buffalo sauce, but I like the little kick it adds.

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