Vegetarian Taco Salad with Chipotle Lime Crema

Vegetarian Taco Salad with Chipotle Lime Crema


Recipe: Vegetarian Taco Salad with Chipotle Lime Crema

Author: Elle, Hamama Happiness Team Member

Prep Time: 25 minutes

Cook Time: 16 minutes

Makes: 4-6 Servings


Continuing the celebration of Hispanic Heritage Month, today we’re cooking up a spicy vegetarian taco salad with chipotle lime crema, roasted chickpeas, crispy tortilla strips and loads of flavor! 🥗



Roasted Chickpeas Ingredients:

  • 1 can chickpeas, rinsed and drained
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • ¼ tsp garlic powder
  • ½ tsp salt
  • 2 tsp fresh lime juice
  • 1 tbsp olive oil


Baked Tortilla Strips Ingredients:

  • 2 small corn or flour tortillas
  • ¼ tsp ground cumin
  • ¼ tsp garlic powder
  • ½ tsp salt
  • ½ tsp chili powder
  • 1 tbsp olive oil



Instructions for Roasting Chickpeas & Baking Tortilla Strips:

  1. Preheat oven to 400 degrees
  2. Rinse and drain chickpeas
  3. Spread chickpeas out on a baking sheet covered with paper towels and let dry for 10 minutes.
  4. In a small mixing bowl, combine chili powder, cumin, garlic powder, salt, lime juice and olive oil.
  5. Pat dry the chickpeas with a paper towel, add them to the mixing bowl, ensuring each is coated evenly with sauce.
  6. Spread chickpeas on a large sheet pan and roast in the oven for 7-8 minutes.
  7. While chickpeas are roasting, prepare tortilla strips by combining ground cumin, garlic powder, chili powder, salt and olive oil in small bowl
  8. Brush or drizzle tortillas with the mixture
  9. Using a pizza slicer or sharp knife, cut tortillas into small strips about ¼” wide
  10. Remove roasted chickpeas from oven and give the pan a shake
  11. Add tortilla strips to the same pan
  12. Turn down the oven to 375 degrees and continue baking for another 8 minutes, or until crispy. Be careful not to burn them!
  13. Remove from oven and toss chickpeas and tortilla strips in a bowl with a small sprinkling of salt

Prep Time: 10 min

Cook Time: 16 min


Chipotle Lime Crema Ingredients:

  • ½ cup plain greek yogurt (or coconut yogurt to make this recipe vegan)
  • Freshly squeezed juice from 1 lime
  • 1 tbsp of your favorite hot sauce (to taste)
  • ½ tsp red pepper flakes (optional)
  • ½ tsp chili powder

Instructions for Crema:

  1. In a medium bowl, stir & combine yogurt, lime juice, red pepper flakes, chili powder, and hot sauce
  2. Pour into medium-sized glass jar
  3. Shake and store in fridge while preparing salad

Prep Time: 5 min

Cook Time: N/A



Salad Ingredients:

  • 4 cups romaine or butter lettuce, chopped
  • 1 cup red cabbage, chopped
  • 1 cup grape tomatoes, halved
  • 1 cup fresh corn
  • ½ cup shredded cheddar cheese (Daiya if you prefer non-dairy)
  • ½ cup green onion, chopped
  • ½ cup red onion, chopped
  • 1 medium avocado, sliced
  • Hamama Energizing Kale microgreens (Spicy Daikon Radish is delicious for this recipe as well!)

Instructions for Salad:

  1. In a large salad bowl, begin layering with lettuce, cabbage, cheese, tomatoes, and corn
  2. Add in green onion, red onion, and sliced avocado
  3. Add the roasted chickpeas and tortilla strips
  4. Garnish with Hamama microgreens
  5. Remove chipotle lime crema from fridge, shake jar and toss with salad
  6. Serve and enjoy!

Prep Time: 10 min

Cook Time: N/A

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