Grilled Taco Salad

It's days like these and meals like this that really make me jealous I don't have a backyard or an outdoor grill. Until then, I can open up all the windows and use my trusty grill pan to get the job done.
I ate this just as is but it would also do well rolled up in some soft corn tortillas, in a tostada bowl or with some blue corn chips.

Grilled radicchio, bell peppers, onions and squash, creamy avocado, spiced pinto beans and chickpeas scented with lime and cilantro.


Grilled Taco Salad
1 orange bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 sweet onion, thinly sliced
1 yellow squash, thin wide strips
1 head radicchio,core removed, thinly sliced
1-15 oz can chickpeas, drained and rinsed
1 jalapeno, seeded, thinly sliced
1/4 cup vegetable broth
juice and zest from 1 lime
1 tsp turmeric
1/4 cup chopped fresh cilantro, divided
salt and pepper
1-15oz can pinto beans, drained and rinsed
1 tbl cumin
1 tsp garlic powder
1/4 tsp cayenne
1 avocado, sliced into wedges

Preheat a grill and brush with oil. Grill the bell peppers, onion, squash and radicchio until slightly tender with grill marks. Season with salt.
While the vegetables are grilling, prepare both bean dishes.
In a small pot, combine the chickpeas, jalapeno, vegetable broth, lime juice and zest, turmeric, salt and pepper. Simmer until all of the liquid has evaporated and the jalapeno has softened, 10 minutes. Remove from the heat and add 2 tbl cilantro.
In another small pot, combine the pinto beans with cumin, garlic powder, cayenne, salt and pepper. Mash to desired consistency and cook until warmed through, 5 minutes.
Serve both bean dishes with grilled vegetables, avocado and remaining cilantro to garnish.