The Purple Vegan
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I love to cook, I love to eat, I love all things purple and I just happen to be vegan!

Super Easy Vegan Taco Salad...

4/13/2016

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


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