Step 1

Preheat the oven to 450°F and line a baking sheet with parchment paper or a silicone mat.

Step 2

Place corn tortillas on a surface for cutting and slice them into ¼-inch pieces, then cut them in half in the opposite direction. Lightly coat with oil or cooking spray, sprinkle with sea salt, and bake in the oven for 10 minutes, stirring them around half way through. Remove from the oven and set aside, then reduce the oven temperature to 400°F.

Step 3

In a measuring cup or small bowl, combine the taco seasoning and ½ cup water. Whisk until smooth.

Step 4

Add the walnuts to a food processor and pulse until roughly chopped. Next, add the chickpeas and the liquid taco seasoning. Pulse until a chunky consistency is achieved (as pictured in post). Make sure not to over process or it will not have the right texture.

Step 5

Transfer the mixture to a lined baking sheet and loosely spread it out. Bake at 400°F for 15 minutes, stirring half way through. The mixture should be slightly dried out with clusters formed.

Step 6

While the chickpea 'beef' cooks, assemble the salads. In a large bowl, combine the black beans, corn, tomatoes, bell pepper, lime juice and cilantro. Stir until evenly mixed. Arrange the romaine amongst two large salad bowls. Top with black bean salsa and sliced avocado.

Step 7

In a small bowl (or squeeze bottle), combine salsa and ranch dressing. Stir together until evenly combined.

Step 8

Serve chickpea 'beef' warm on top of assembled salads drizzled with crispy tortilla strips and salsa ranch dressing, and enjoy!