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Slow Cooker Spicy Chickpea Taco Salad

by evh on January 16, 2015

Slow Cooker Spicy Chickpea Taco Salad | LocalSavour.com

Slow Cooker Spicy Chickpea Taco Salad –– As you may already know we have taco night just about every Tuesday in our house. This happens mainly in part due to “Taco Tuesday” –– thanks Lego Movie, everything IS awesome –– but also living in a taco rich state certainly helps too. One can imagine that eating a taco every week can over time become somewhat of a heavy meal –– yes, there’s usually a pipping hot bowl of melty queso involved and copious amounts of tortilla chips (what can I say? it’s just too dang good) –– so this week I lightened up this newly traditional mealtime. With all of the gorgeous greens and rainbow of colors at the markets to help influence me a spicy, crunchy taco salad seemed necessary this time around. You know, it’s sort of a deconstructed taco meets a wholesome chopped salad all in one dish, and I always love a big, crispy bowl of salad. Slow cooker chickpeas (aka garbanzo beans) give it just the right amount of heartiness without the need for a heavy duty meat involved. This is a play with your food sort of meal, as you can mix and choose different veggies to represent in the bowl. Try chopped carrots, kohlrabi, parsnips, cabbages, different lettuces, and more, and the creamy cilantro dressing uses some of the chickpea liquid for an extra layer of spice to this little number. Stay awesome and stay crunchy, my friends.

Slow Cooker Spicy Chickpea Taco Salad | LocalSavour.com

Slow Cooker Spicy Chickpea Taco Salad | LocalSavour.com

Spicy, slow cooker chickpeas.

Slow Cooker Spicy Chickpea Taco Salad | LocalSavour.com

Meets creamy, cool dressing.

Slow Cooker Spicy Chickpea Taco Salad | LocalSavour.com 

Slow Cooker Spicy Chickpea Taco Salad
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
1 1/2-2 hours
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
1 1/2-2 hours
Slow Cooker Spicy Chickpea Taco Salad
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
1 1/2-2 hours
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
1 1/2-2 hours
Ingredients
for the slow cooker chickpeas
  • 2 15 ounce cans of chickpeas or garbanzo beans one can drained
  • 1/2 cup yellow onion chopped
  • 1 large clove garlic minced
  • 2 Tablespoons chili powder
  • 1 Tablespoon cumin powder
  • 1 Tablespoon red pepper flakes
  • 1 medium jalapeno pepper chopped (optional)
  • 1/2 teaspoon kosher salt
for the salad
  • 5-6 cups romaine lettuce chopped
  • 2 large carrots chopped
  • 1 cup green onions chopped
  • 1 cup pepperoncini chopped
  • 1 cup cotija cheese crumbled
  • 1 cup fresh cilantro chopped
  • 1 cup sour cream
  • 2 medium limes 1 cut into wedges -- 1 for juice
  • 1/2 teaspoon kosher salt
  • 2 cups tortilla strips or chips optional
Servings: -6 servings
Units:
Instructions
  1. Place one can of drained chickpeas into the slow cooker, followed by the other can with all of its liquid. Next add onions, garlic, chili powder, cumin, red pepper flakes, jalapeno (if using), and salt. Mix together well and slow cook on low for 1 1/2 -2 hours, stirring on occasion, until chickpeas are very tender but not mushy.
  2. Make the dressing: Add sour cream, the juice of one lime, cilantro, and salt to a small bowl. Next add in 2-3 Tablespoons of the sauce from the slow cooked chickpeas, adding in more for a thinner consistency if desired. Stir together well and set aside.
  3. Assemble salad: add lettuce to a large bowl. Then top with all of the vegetables that you are using; carrots, green onions, pepperoncini, etc. Next add crumbled cheese and chickpeas. Top with tortilla strips or chips if using then pour salad dressing over the top and toss together well. Serve with lime wedges on the side.
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