Black bean taco salad (331 cal, 51gC, 7gF, 16gP)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 degrees F.

Step 2

2. Toss chickpeas with the chili powder, cumin, salt and cinnamon.

Step 3

10 3. Place chickpeas on a baking sheet in one even layer and bake for 20-30 minutes, shaking them around 1/2 way through. Chickpeas

Step 4

should be slightly crunchy...they will continue to crisp up as they cool. Set aside.

Step 5

4. Toss the black beans with all the spices and warm in a pan over medium heat with 1/4 cup water. Stir occasionally until warmed

Step 6

through, about 5-6 minutes.

Step 7

5. To assemble the salad, toss the lettuce, tomatoes, peppers, avocado and corn in a large bowl. Plate the lettuce mixture on each

Step 8

individual plate or bowl. Add the black beans to the individual servings and top with the crunchy roasted chickpeas. Drizzle with Vegan

Step 9

Ranch Dressing.