When I was in junior high, I used to beg my mom to take me to Taco Bell after school. While I tried almost everything on their menu at some point, I settled on the taco salad being my favorite and ordered that religiously. Thankfully, I’ve grown out of my Taco Bell phase and haven’t eaten there for about 20 years now. But my love for taco salads never died so I love to make this dish often. It’s also an easy one to make for large parties because you can make everything ahead of time.
2 c chickpeas, cooked and drained
1 t cumin
1 t chili powder
1 t paprika
1 T olive oil (optional)
Salt and pepper to taste
Greens of choice (I used arugula)
Cherry tomatoes and diced onions (optional)
Cashew sour cream (optional):
1 c raw cashews, soaked and drained
3 t apple cider vinegar
Salt to taste
Toss the chickpeas in olive oil and spices and set aside.
If using the cashew sour cream, place all ingredients in your food processor and process until smooth. Set aside.
Now you’ll build your taco bowl by topping your bowl of greens with chickpeas, walnut taco meat, guacamole, cashew cream and tomatoes.
Enjoy your super healthy vegan creation!
Served with love,