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Vegan Taco Salad

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Servings: 2
Course: Lunch/Dinners
Ingredients Method Notes

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

Method
 

  1. Add sliced onion and water to a mediumsized frying pan.
  2. Heat on medium-high heat for 2-3 minutes, until onions are softened.
  3. Drain and rinse the chickpeas and then add them and taco seasoning to the pan.
  4. Reduce heat to medium and cook uncovered for another few minutes, until heated through.
  5. Meanwhile, add the ingredients for the guacamole to a small bowl.
  6. Mash with a fork to combine the ingredients.
  7. The consistency of the guacamole is up to you. Set aside.
  8. Pile all of the salad ingredients in a bowl. Top with guacamole and taco “meat”.

Notes

Add 1 gluten-free wrap to your dinner.