Roasted Chickpea Taco Salad

Updated: Nov 17, 2020


I've never eaten a boring salad. Actually, I've never made a boring salad. I've eaten lots of boring restaurant salads.


Salads get a bad rep as "rabbit food", but they can be so full of flavors and textures and really satisfying if you put just a little bit of effort and creativity into them.


I'm guessing I eat a salad a minimum of 5 times a week and it's not because I'm trying to lose weight. It's because it's a really quick and easy way to get lots of nutrients on my plate at once and a diversity of plants (cuz gut health)...AND because I truly enjoy them!


I threw this one together today with leftover roasted chickpeas (from our soon to be release Plant-Based Cookbook...Well Kind Of) and it came out amazing! So, I thought I'd share for inspiration.


Don't wait to have these exact ingredients to give this a try. Just use what you have and I'm confident you can come up with something equally delicious.


Ingredients:

  • About 1/2 cup of roasted chickpeas (recipe in the cookbook) - can sub any legume

  • Handful of butter lettuce and spinach (or whatever greens you have)

  • Handful of broccoli sprouts or roasted broccoli

  • 1 stalk celery, chopped

  • 1/2 red bell pepper, diced

  • 2 TBSP roasted garlic sauerkraut (super food for the gut)

  • Big handful of blueberries or citrus slices like blood oranges (fruit is a great way to add a little sweetness to your salads)

  • 2 TBSP salsa

  • 2 TBSP mashed avocado

  • Lime juice

  • Buffalo sauce drizzle (I used Tessemae's)


Directions:

Just pile it high on plate and enjoy! The salsa, avocado and lime juice serve as your main "dressing" and you can take or leave the buffalo sauce, but I like the little kick it adds.

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