Ultra-Easy Vegan Taco Salad
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
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Serves: 1
A healthy, homemade, quick and easy vegan taco salad recipe. Made with chickpeas instead of nuts, seeds or soy.
Taco "meat"
  • ½ white onion, sliced
  • 3 tablespoons water
  • 1 cup cooked chickpeas
  • 1 teaspoon taco seasoning mix
  • ½ avocado flesh, mashed
  • 1 tablespoon finely diced white onion
  • 1 clove garlic, minced
  • 1 tablespoon finely chopped fresh cilantro
  • Juice from ½ lime
  • Sea salt and freshly ground pepper, to taste
Salad Ingredients
  • 2 cups chopped romaine lettuce
  • 1 tomato, chopped
  • 2 tablespoons salsa
  • 3 (15 grams) corn chips, crumbled
  1. Add sliced onion and water to a medium-sized saucepan. Heat on medium-high heat for 2-3 minutes, until onions are softened.
  2. Add chickpeas and taco seasoning and reduce heat to medium. Cook uncovered for another 2-3 minutes, until heated through.
  3. Meanwhile, add guacamole ingredients to a small bowl and mash with a fork to combine. Set aside.
  4. Pile all of the salad ingredients in a bowl. Top with guacamole and taco "meat".
This recipe serves 1 person. Feel free to double up on the recipe if you need to feed more.

I used chickpeas because they hold well together when pan-frying. Feel free to use whatever you have on hand. Edamame may be really good, too!
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2013/07/ultra-easy-vegan-taco-salad/