Wednesday, September 21, 2011

Taco Salad Delight

Have you tried Happy Herbivore's Chickpea Tacos?  No one will believe this delightful variation is meatless.

In a food processor, coarsely chop 1-2 cups cooked chickpeas until they resemble the texture of cooked ground beef. Transfer to a non-stick frying pan and "dry-fry" until beans are toasty on the outside. Sprinkle with a little water to moisten and season to taste with taco seasoning (recipe below). Then add the special finishing ingredient: 1/4 c. pico de gallo. This will cause the "meat" to clump and make it deliciously flavorful. Spoon onto a bed of leafy greens and garnish with avocado, tomatoes, olives, peppers and more pico de gallo.

Taco Seasoning
2 Tb. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. crushed red pepper flakes
1/2 tsp. dried oregano
1 tsp. paprika
1 Tb. ground cumin
1 tsp. sea salt (optional)
2 tsp. black pepper

To your health and happiness,

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