Vegan Taco Meat Salad

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  ½ cup or 120g

• Brown rice

  Long-grain, raw

  4 tbsp 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

  4 tbsp 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 until the rice is chewy but not fully cooked. Add the chickpeas and cook for another 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

• Vegan Tacos
• Vegan Ground "Meat"
• Vegan meatball sliders
• Vegan Breakfast Tacos
• Vegan Potato Tacos
• Vegan Lunch Meat Sandwich