Recipe: Chickpea Taco Salad

Want some new ideas about how to get more plant protein into your diet? This vegan Taco Salad uses chickpea (also known as garbanzo beans) in place of beef to give you a full flavored dish with no cholesterol and more fiber and nutrients. Paired with a creamy cucumber lime cilantro dressing, you will want to try this at home. This dish was presented by Chef Mama T Gonsalves from Umeke Market in our Learning Kitchen 2019. Read her bio HERE.

Ingredients Chickpea Taco Salad

• 1 -(32 ounce) can of cooked chickpeas, rinse and drain and set aside
• 3 Tablespoons olive oil
• 1/4 cup finely diced red onion
• 3-4 crushed garlic cloves
• 3 Tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 15-ounce can diced tomatoes (small)
• 2 Tablespoons agave
• 1 teaspoon hot sauce of choice (optional)
• Water as needed if too thick
• 2 stalks green onion sliced
• 1/4 cup chopped cilantro
• 1/2 lime
• Salt and pepper to taste
• 4-5 cups salad greens and any of your favorite salad fillings. I love cucumber with this dish and black olives.

Instructions

1. In a medium skillet, heat oil and caramelize the onions and garlic, add all seasonings and continue to cook down.
2. Add diced tomatoes and agave and continue to thicken.
3. Add chickpeas and stir so doesn’t burn. Add a small amount of water if too thick. Salt and pepper to taste and remove from heat to cook.
4. Once it’s cooled you can make salad as you wish, next out taco chickpeas, finally too with fresh green onions, cilantro, a squeeze of lime, and a creamy cucumber-lime cilantro dressing.

Ingredients Cucumber Lime Cilantro Dressing

• 1 cucumber, peeled
• 1-2 garlic cloves
• 3 Tablespoons of diced red onion
• 2 limes
• 3 Tablespoons olive oil
• 3 Tablespoons agave
• Large handful of cilantro
• 1/2 cup water
• Salt and pepper to taste

Instructions

1. Place all ingredients into a blender and blend until smooth and creamy.