Vegan Taco Salad
Ingredients
Taco “meat”
- 1 onion, sliced
- 6 tbsp. (90 ml/3 fl. oz.) water
- 200g (7.1 oz.) tinned organic chickpeas (garbanzo beans)
- 2 tsp. taco seasoning
Vegan Guacamole
- 1/2 avocado flesh, mashed
- 1 tbsp. onion, finely diced
- 1 clove garlic, minced
- 1 tbsp. fresh coriander (cilantro), finely chopped
- 1/2 lime, juiced
- Pink Himalayan salt, to taste
- Black pepper, to taste
Salad
- 4 cups (60g/2.1 oz.) romaine lettuce, chopped
- 2 roma tomatoes, chopped
- 4 tbsp. tomato salsa
- 1/2 cup (15g/0.5 oz.) fresh coriander (cilantro), finely chopped
Instructions
- Add sliced onion and water to a mediumsized frying pan.
- Heat on medium-high heat for 2-3 minutes, until onions are softened.
- Drain and rinse the chickpeas and then add them and taco seasoning to the pan.
- Reduce heat to medium and cook uncovered for another few minutes, until heated through.
- Meanwhile, add the ingredients for the guacamole to a small bowl.
- Mash with a fork to combine the ingredients.
- The consistency of the guacamole is up to you. Set aside.
- Pile all of the salad ingredients in a bowl. Top with guacamole and taco “meat”.
Notes
Add 1 gluten-free wrap to your dinner.
