Taco Salad With Crunchy Chickpeas, Roasted Tomatoes & Cilantro Vinaigrette

• For the chickpeas, the cilantro-lime vinaigrette, and the roasted tomatoes:
• 2 cups cooked chickpeas, rinsed if canned
• 1 bunch cilantro, long stems trimmed and discarded (about 4 cups loosely packed)
• 1 jalapeno, seeds and white membranes removed, roughly chopped
• Juice of 2 limes
• 1/2 cup olive oil, plus more for drizzling
• 1/2 teaspoon honey or agave
• 1/4 teaspoon salt
• 2 heaping cups cherry tomatoes (about 300 grams), with any larger ones halved
• 2 garlic cloves, peeled and smashed
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 dash cayenne
• To assemble the salad:
• 1 head romaine, thinly sliced and washed and dried well
• one 15-ounce can black beans, drained, rinsed, and dried
• 1 avocado, cubed
• 1 handful corn tortilla chips, broken up into large bits or halves
• 1/2 cup thinly sliced scallions

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.
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 jalapeno. Blend until the cilantro has been finely chopped and the oil is emulsified. Taste for acid, salt, and sugar and adjust accordingly.rnBlend in the other half of the jalapeno if you want more heat.
3. When the chickpeas have been drying for nearly an hour, heat the oven to 400u0b0 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,
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.
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!
6. Combine the romaine, black beans, and scallions in a large bowl.
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!)

chickpeas, chickpeas, cilantro, olive oil, honey, salt, cherry tomatoes, garlic, chili powder, ground cumin, paprika, cayenne, salad, head romaine, black beans, avocado, handful corn tortilla chips, scallions

Taken from food52.com/recipes/72738-taco-salad-with-crunchy-chickpeas-roasted-tomatoes-cilantro-vinaigrette (may not work)