Beef and Garbanzo Bean Taco Salad
This Beef and Garbanzo Bean Taco Salad was made with lean ground beef and roasted garbanzo beans, seasoned with homemade taco seasoning. This recipe has a nice crunch combined with my homemade Creamy Cilantro Dressing. The roasted garbanzo beans are not only a great addition to your salad but you can also have them as a healthy snack.
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the inspiration behind this delicious dish
We have a family favorite taco place by my house, they have amazing food, their horchata is so refreshing and not overly spiced. The last time we ate there, my husband and I ordered the taco bowl. We loved it! If you’ve been following me, you know I love to save money and I always think of budget meals. I was so inspired by my favorite taco place, I decided to make my own version of the taco bowl. So, instead of black beans, I roasted some garbanzo beans and added them to my taco salad for a nice crunch. I also made my Creamy Cilantro dressing that elevated the flavor of this delicious taco salad bowl.
ingredients and substitutions
Adding avocado gives a nice creamy texture to this salad. Topping it with some jalapenos gives it a nice kick. If you like to make a vegetarian taco salad, I have a recipe for Lentil Bean Tacos.
- Lean ground beef (you can use ground turkey or chicken)
- Canned garbanzo beans (you can use black beans – no need to roast them)
- Roma tomatoes
- Avocados
- Red onion
- Lettuce
- Cilantro
- Jalapeno pepper
- Olive oil
FOR THE SPICES OR HOMEMADE TACO SEASONING
- Chili powder
- Garlic powder
- Onion powder
- Smoked paprika
- Dried oregano
- Cumin
- Salt
You can buy a packet of taco seasoning but most of them have artificial ingredients and a lot more salt.
FOR THE HOMEMADE CREAMY CILANTRO DRESSING
- One cup of mayonnaise (you can use yogurt)
- Cilantro
- Lime juice
- Garlic clove
- Salt and ground pepper
- Olive oil
how to make the best taco salad bowl
- RINSE AND DRAIN THE GARBANZO BEANS – Preheat the oven to 40ºF. Rinse and drain the garbanzo beans well. I like removing the outer skin but you can leave them if you like. Completely dry them with a kitchen towel or a paper towel. Place the garbanzo beans on a baking sheet pan.
- MAKE THE TACO SEASONING – Combine chili powder, garlic powder, onion powder, smoked paprika, dried oregano, cumin, and salt. Split the seasoning into two parts. One for the roasted garbanzo beans and the other half for the ground beef.
- ROAST THE GARBANZO BEANS – Drizzle some oil on the beans and season them with half of the homemade taco seasoning. Toss to coat well. Spread the beans in a single layer for even baking. Bake for 20-30 minutes or until browned and crunchy. Set them aside.
- COOK THE GROUND BEEF – Heat a skillet with oil. Add the ground beef and season them with the rest of the taco seasoning. Cook the beef until no longer pink. Remove them from the pan and set them aside.
- PREP THE VEGGIES – Chop the red onion. Shred the lettuce. Slice the tomatoes, remove the seeds, cut them into strips, then dice them. Cut the avocado, remove the pit, and cut them into cubes.
- MAKE THE HOMEMADE CREAMY CILANTRO DRESSING – Use an immersion blender (or regular blender) or a food processor. In this recipe, I used my immersion blender. In a tall wide glass, combine mayonnaise, cilantro, lime juice, a garlic clove, salt, ground pepper, and olive oil. Blend until smooth. Add a little bit of water for a thinner consistency.
- ASSEMBLE THE TACO SALAD BOWL – In a wide bowl, place the cooked ground beef, all the cut-up veggies, and roasted garbanzo beans. Drizzle the Creamy Cilantro Dressing, toss to coat, and enjoy!
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watch how to make the beef and garbanzo taco salad bowl
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recipe
Beef and Garbanzo Bean Taco Salad Bowl
Equipment
- Skillet
- baking sheet pan
- knife
- cutting board
- Blender
Ingredients
- 15 oz. canned garbanzo beans, rinsed and drained
- 1/2 or 1/4 cup chopped red onion
- 2 cups shredded lettuce
- 2 tomatoes, deseed and diced
- 1 large or 2 small avocados, cubed
- 3 tablespoons olive oil
- 1 pound lean ground beef
FOR THE HOMEMADE TACO SEASONING
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
FOR THE CREAMY CILANTRO DRESSING
- 1/2 cup mayonnaise
- 1 cup cilantro
- 1 tablespoon freshly squeezed lime juice
- 1 garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 tablespoon oil
- water for a thinner consistency
Instructions
- Preheat the oven to 450ºF. Rinse and drain the garbanzo beans. I like to remove the outer skin but you can leave them if you like. Use a clean kitchen towel or a paper towel to dry the beans.
- Combine all the taco seasoning ingredients. Split it into two parts, one for the garbanzo beans and the other half for the ground beef.
- Place the beans on the baking sheet pan. Drizzle oil, and season them with half of the taco seasoning. Toss to coat well. Spread them in a single layer for even baking. Bake for 20-30 minutes or until browned and crunchy. Set them aside.
- Heat a skillet with oil. Add the beef and season with the rest of the taco seasoning. Cook until no longer pink. Set them aside.
- Make the dressing. I used my immersion blender but you can use a regular blender or a food processor.
- Using the immersion blender, combine the mayonnaise, cilantro, lime juice, garlic clove, salt, ground pepper, and oil. Blend until smooth. Add a little bit of water for a thinner consistency.
- Assemble the taco salad bowl. In a wide serving bowl, add the cooked beef, roasted garbanzo beans, cut-up veggies, and avocado. Option to add slices of jalapeno peppers, and sprinkle chopped cilantro on top. Then, drizzle some of the creamy cilantro dressing.
Notes
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Hi there! Nice to meet you. My name is Jen.
I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot better. Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can do and naturally enhance the flavor of our food and enjoy home-cooked meals.