Taco Salad with Crunchy Chickpeas, Roasted Tomatoes & Cilantro Vinaigrette

Step 1

Spread the chickpeas onto a paper towel-lined baking sheet. Gently blot them dry with more towels, then leave to air-dry for about an hour.

Step 2

Meanwhile, make the vinaigrette. In a blender or food processor, combine the cilantro, lime juice, olive oil, honey, salt, and about half of the jalapeño. Blend until the cilantro has been finely chopped and the oil is emulsified. Taste for acid, salt, and sugar and adjust accordingly.Blend in the other half of the jalapeño if you want more heat.

Step 3

When the chickpeas have been drying for nearly an hour, heat the oven to 400° F. Line one baking sheet with parchment paper and pour the tomatoes on top. Add the smashed garlic cloves, then drizzle olive oil on top, season with salt, and toss to combine,

Step 4

Transfer the chickpeas to a dry baking sheet (without parchment paper). Put both trays—the chickpeas and the tomatoes—in the oven and bake for 30 minutes, stirring the chickpeas every 10.

Step 5

Stir the spices together in a small bowl. When the chickpeas come out of the oven, toss them with 1 tablespoon of olive oil and the spice mix. Allow to cool slightly—they'll get even crunchier!

Step 6

Combine the romaine, black beans, and scallions in a large bowl.

Step 7

Distribute among individual bowls, then top with the chickpeas, roasted tomatoes, avocado, and crumbled tortilla chips. Toss with the cilantro vinaigrette. (You can also do this all in one big bowl—but things won't stay as pretty!)