May 10, 2013 by Leanne Vogel October 4, 2018
A healthy, homemade, quick and easy vegan taco salad recipe. Made with chickpeas instead of nuts, seeds or soy.
Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian
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!
Calories from Fat:
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.