Baked Tortilla Bowls with Chipotle Chickpea Salad

5 from 1 vote

Baked Tortilla Bowls with Chipotle Chickpea Salad

All of a sudden, this Baked Tortilla Bowls with Chipotle Chickpea Salad has become a family favorite and one that surprised me. I was looking at other recipes to inspire me, and I think I looked at the 1st two ingredients before it morphed into a different meal idea. That's usually all it takes for me. Enjoy this refreshing vegetable dish that harmonizes with chipotle flavored chickpeas as a salad or appetizer.

Prep Time30

Cook Time5

Total Time35

Course: Appetizers, Main Meal

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Gum-Free, Oat-Free, Oil-Free, Plant-Based, Soy-Free, Starch-Free, Vegan, Vegetarian, Wheat-Free, Yeast-Free

Difficulty: A little more time needed

Servings: Servings

Calories:

Author: Lynette Farr

Equipment

Ingredients

TORTILLA BOWLS OR CUPS

6 each allergy-friendly tortilla wraps
1 bag tortilla scoops option to create appetizer cups instead

CHICKPEA MIXTURE AND SEASONINGS

1 15 oz can garbanzo beans (Chick Peas) drain and rinse, can also use Cannellini Beans (White Kidney Beans)
1 tbsp FBR Southwest Chipotle Seasoning
1 tsp lemon pepper seasoning

COMBINE SALAD INGREDIENTS

2 cups cabbage shredded, choose green or red cabbage
1 3/4 cups corn fresh or drain and rinse about 15.25 (ounce) can
1/2 cup carrot shredded
1/2 cup red onion thinly sliced
1/2 cup poblano pepper seeded and diced
1/2 cup bok choy thinly sliced
1/2 cup black pitted olives drained, chopped
1/4 cup cilantro chopped
1/4 cup Farr Better Oil Free Mayonnaise or other Dairy-Free Mayo
2 tablespoons lime juice freshly squeezed, equivalent to 1 lime

TOPPINGS

1 each avocado halved, seeded and scooped into slices
1 tablespoon hot sauce drizzle drops
1 tablespoon Farr Better Oil Free Mayonnaise additional flavor topping

Instructions

WASH YOUR PRODUCE

STEP 1 PREPARE TORTILLA BOWLS OR CUPS

Preheat oven to 375⁰ F. Shape the tortillas by placing them in a nonstick oven-safe bowl. The Tortilla Taco Shell Maker Non-Stick Pan is my favorite because it's fun, easy to use, and makes the meal more unique. Bake them in the oven until crispy, about 5-10 minutes.
Once the tortillas are cooked, set aside to cool while preparing the rest of your ingredients. FBR IDEA: Gluten-free, allergy-friendly tortillas work nicely. The appetizer option is using Tostitos Scoops.
Enjoy a tortilla size that fits your dinner party perfectly. If you don't have the Perfect Tortilla Pan you can use the back of a cupcake pan. You can also make mini homemade tortilla cups for individual portions. See the full recipe page for photos and details. Link Below

STEP 2 PREPARE CHICKPEA MIXTURE

In a large mixing bowl, mash the chickpeas with a fork. Once the chickpeas are mashed, add FBR Southwest Chipotle Seasoning and lemon pepper seasoning. Stir to thoroughly mix ingredients together.

STEP 3 ADD REST OF SALAD INGREDIENTS IN LARGE MIXING BOWL and Gently Stir

FINAL STEP

Divide the salad mixture among the tortilla bowls or tortilla cups.

TOPPING OPTIONS

Top with sliced avocados. Drops of hot sauce if you like your Chickpea Salad spicy. Add extra Farr Better Oil-Free Mayonnaise on top to complete this masterpiece. Serve and enjoy!!