Taco Salad with Chickpeas and lemon vinaigrette

Ingredients

• 6 cups chopped romaine
• 1 cup cherry tomatoes, halved
• 1 cucumber, chopped
• 1/4 red onion, thinly sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup tortilla chips
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp ground cumin
• 1/4 tsp salt

Instructions

1. Drain and rinse the chickpeas.
2. Wash and thoroughly dry the greens and vegetables; chop into bite-size pieces.
3. Whisk the lemon vinaigrette ingredients until smooth and emulsified.
4. Combine greens, tomatoes, cucumber, and onion in a large bowl and toss with enough dressing to lightly coat.
5. Top with the prepared chickpeas and tortilla chips, drizzle with additional dressing, and serve immediately.

Nutrition

Chef's Notes

Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.

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