Vegan Taco Meat Salad

Ingredients

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  ½ cup or 100g

• Brown rice

  Long-grain, raw

  ¼ cup or 46g

• Onions

  Raw

  ½ cup, chopped or 80g

• Salt

  Table

  ¾ tsp or 5g

• Dry taco seasoning mix

  Campbell soup company, pace

  5 tbsp or 13g

• Bread crumbs

  Dry, grated, plain

  2 tbsp or 14g

• Vegetable Broth

  From bouillons. Low sodium

  ¼ cup or 60g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

Directions

1. Place the rice in a medium-sized pot and add enough water to cover the rice and chickpeas. Partially cover and bring to a boil.
2. Reduce heat to medium and cook partially covered for an additional 10 minutes. The rice should be just beginning to get chewy, not hard but not fully cooked. Add the chickpeas and cook for an additional 8 minutes.
3. Drain and rinse the rice and chickpeas, then add them to a food processor with the taco seasoning. Pulse to combine.
4. In a pan over medium heat, sauté the chopped onion with salt and vegetable broth for about 4-5 minutes, until softened and most of the liquid has evaporated.
5. Transfer the onion mixture to the food processor and pulse until you achieve a nice crumble. Add the breadcrumbs and pulse 2-3 more times to incorporate.
6. Serve the taco "meat" on top of shredded lettuce and chopped tomatoes.

Similar Foods

• Chicken Caesar Wraps
• Savory chickpea salad
• Easy Pea Salad
• Maple Pear Spinach & Ham Salad
• Chef Salad
• Vegan Waldorf Salad