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Taco Salad with Chickpea ‘Beef’
Ingredients
  • 2 heads lettuce, washed and chopped (I used one romaine and one green lettuce)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen and defrosted
  • 1 yellow bell pepper, diced
  • 2 tomatoes, diced
  • 6 green onions, diced
  • 1 cup fresh cilantro, minced
  • juice of 2 limes
  • 2 avocados, diced
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • ½ cup walnuts
  • 6 tablespoons taco seasoning + ½ cup water
  • 10 corn tortillas
  • high heat oil or cooking spray
  • sea salt
  • 8 ounces of your favorite salsa
  • 8 ounces ranch dressing { this brand is vegan}
Steps
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