Super Easy Vegan Taco Salad...

In my search to find a bunch of easy and cheap things to make for a week of meals that I could put in containers and keep in the fridge to eat through out the week, I ran across this recipe from Healthful Pursuit for Ultra-Easy Vegan Taco Salad. I was super happy with the results and it was delicious!

This was my first time making guacamole and it was only my second time tasting guacamole. The first time I had guacamole was at a restaurant and it was alright but I could have definitely ate my tortilla chips without it. So I deviated from the original recipe for my own version of guacamole. I cut the amount of cilantro to half that in the original recipe and I added mustard to my version and it was delicious!! I couldn't stop eating it! 

The prep for this was super easy! Once you have your chickpeas and guac done you assemble the ingredients on a bed of lettuce and you are ready to eat! How simple is that?! 

You can really get creative and add as much or as little as you like to this taco salad which is awesome! 

This one I devoured immediately but I made enough that I was able to pack two salads in my bento containers for later in the week and they were still delicious!!

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Super Easy Vegan Taco Salad
Adapted from: Ultra Easy Vegan Taco Salad from Healthful Pursuit
Yield: 3 Servings

Ingredients
Taco "meat"

• ½ white onion, sliced
• 3 tablespoons water
• 1 1/2 cup cooked chickpeas
• 1 tablespoon taco seasoning mix 

Guacamole

• ½ avocado flesh, mashed
• 1 tablespoon yellow mustard (optional)
• 1 tablespoon finely diced white onion
• 1 clove garlic, minced
• 1 1/2 teaspoons finely chopped fresh cilantro
• Juice from 1/4 lime
• Sea salt and freshly ground pepper, to taste

Salad Ingredients

• 2 1/2 cups chopped romaine lettuce
• 1 tomato, chopped
• 1/4 cup salsa
• to your liking corn chips, crumbled

Instructions

1. Add sliced onion and water to a medium-sized saucepan. Heat on medium-high heat for 2-3 minutes, until onions are softened.
2. Add chickpeas and taco seasoning and reduce heat to medium. Cook uncovered for another 2-3 minutes, until heated through.
3. Meanwhile, add guacamole ingredients to a small bowl and mash with a fork to combine. Set aside.
4. Pile all of the salad ingredients in a bowl. Top with guacamole and taco "meat".