Drain and pat dry your chickpeas, then pan-fry them in a hot skillet for 3-4 minutes before adding taco seasoning to create a crispy exterior and enhance their nutty flavor.

Dissolve taco seasoning in a tablespoon of water or lime juice before coating the chickpeas—this distributes the spices evenly and prevents clumping for better flavor coverage.

Slice avocado just before serving and toss it gently with a squeeze of lime juice to prevent browning and maintain its creamy texture in the finished salad.

Use both red and green onions raw to create depth—red onions add sweetness and crunch while green onions provide fresh, sharp bite that complements the seasoned chickpeas.

Assemble all components separately and combine only moments before eating to prevent the lettuce from wilting and maintain the crispy texture of your taco salad.