The Fast Metabolism Diet Recipes:Roasted Chickpea Taco Salad – Haylie Pomroy

Ingredients

• 2 cups canned chickpeas, rinsed and drained (a 19-ounce can)
• 4 teaspoons olive oil
• 2 teaspoons fresh lime juice
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 cups packed fresh cilantro leaves, stems removed
• 1/2 cup olive oil
• 1 shallot, chopped
• 1 large garlic clove
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lime juice
• 2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 4 sprouted grain tortillas
• 1 tablespoon olive oil
• Sea salt
• 6 cups chopped romaine lettuce
• 1 cup chopped red cabbage
• 1 cup grape tomatoes, cut in half
• 1 large avocado, diced
• 3 tablespoons fresh cilantro, chopped