Seasoned Chickpea Taco Salad with Avocado Ranch Dressing

• Vegan
• Gluten free

• Produce

  • 2 Avocados, large
  • 1 (15 ounce can Chickpeas
  • 1/4 Heaping tsp Dill weed, dried
  • 1 tsp Garlic, granulated
  • 1 tsp Onion powder
  • 1 tbsp Parsley, fresh

• Condiments

  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Paprika
  • 1/4 tsp Paprika, smoked
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground
  • 1/3 cup Walnuts

• Deli

  • 1 Optional salad ingredients

• Liquids

  • 1 cup Water

Found on shelikesfood.com

Description

Ingredients

• 1 (15 ounce) can chickpeas, drained and rinsed
• ⅓ cup chopped walnuts
• 1 teaspoon olive oil
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon smoked paprika
• ¼ teaspoon onion powder
• ¼ teaspoon granulated garlic
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• Other optional salad ingredients (enough for 4 servings): Lettuce, corn, red onions, black olives, diced tomatoes, tortilla chips
• 2 large avocados
• 1 cup water
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley
• ¾ teaspoons granulated garlic
• ¾ teaspoon onion powder
• ½ teaspoon salt, plus more to taste if needed
• Heaping ¼ teaspoon dried dill weed
• ⅛ teaspoon black pepper

Directions

• Heat a large pan over medium heat and add the olive oil and chickpeas. Use a potato masher to slightly mash them up, you want to leave most of them whole. Next add the chopped walnuts and all the spices. Stir and cook until everything is heated through, 5-10 minutes.
• Make the Avocado Ranch Dressing by adding all ingredients to a blender and blending until a creamy dressing is formed, about 1 minute. You can add more water if you would like a thinner dressing, but you may also need to adjust the seasonings.
• Assemble the salads by splitting all salad ingredients and seasoned chickpeas into four bowls and topping with desired amount of avocado ranch dressing.