Taco Salad with Crunchy Chickpeas Roasted Tomatoes Cilantro Vinaigrette

Ingredients

• 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 jalapeño, 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

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