Vegan Taco Salads with Chickpea 'Beef'
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Making Thyme for Health · by Sarah Rotavera★ 5.0 (3)

Vegan Taco Salads with Chickpea 'Beef'

NUTRITION · PER SERVING45M COOK
CAL 31%·PRO 49%
CARBS 87G56% OF CAL
25G FIBER14G SUGAR48G OTHER
FAT 33G48% OF CAL
4G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A plant-based taco salad with crispy tortilla bowls, spiced chickpea 'beef,' black beans, and fresh toppings including avocado and cilantro. It's packed with 22 grams of plant protein. Serve for a satisfying vegan lunch or dinner.

mainmexicansaladbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 4 corn tortillas (thinly sliced)
  • high heat cooking spray
  • fine sea salt
  • 15 ounce can chickpeas (drained and rinsed)
  • ½ cup walnuts
  • 1.3 ounces taco seasoning (choose preferred spice level)
  • ½ cup water
  • 14 ounces romaine lettuce (roughly chopped)
  • 15 ounce can black beans (drained and rinsed)
  • 1 cup corn kernels (fresh or frozen and defrosted)
  • 1 bell pepper (cored and finely chopped )
  • 1 cup cherry or grape tomatoes (halved)
  • 1 bunch green onions (finely chopped)
  • ½ cup fresh cilantro (finely chopped)
  • juice of 2 limes
  • 1 avocado (pitted and sliced)
  • ½ cup salsa (preferred spice level)
  • ½ cup vegan ranch dressing
PREP
20M
SODIUM
1847MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.