Taco salad with crunchy chickpeas, roasted tomatoes & cilantro vinaigrette
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Roasting
Why is it called a taco salad? "It's all the things you love about a taco, in salad form," writes <a href="http://www.101cookbooks.com/archives/vegan-tempeh-taco-salad-recipe.html">Heidi Swanson</a href>, whose recipe is the inspiration for this one. And I'm on board. <br /> <br />I zigzagged away from the original recipe, switching from sautéed tempeh to roasted chickpeas, replacing the ketchup-based dressing with a cilantro-lime vinaigrette, and making a simple DIY "taco seasoning" instead of buying a jar from the store. <br /> <br />A few recipe notes: <br /> <br />- If you want to cut back on your prep time, spread the chickpeas on a paper towel-lined baking sheet in the morning, then stick them the fridge until you're ready to bake. <br /> <br />- All of the cooked components—the chickpeas, the tomatoes, and the vinaigrette—can be made in advance. <br /> <br />- I like to make extra chickpeas, tomatoes, and vinaigrette. The chickpeas make a crouton alternative for all ranges of soups and cooked vegetables, and with the dressing and the roasted tomatoes, you're all set up to riff on <a href="https://food52.com/recipes/37445-half-roasted-tomato-salad-with-salsa-verde">this Half-Roasted Tomato Salad with Salsa Verde</a href>—or a really good piece of ricotta-topped toast.
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