Taco SaladPT55Mhttps://img1.recipesrun.com/201907/2019/1211/1e/5/303345/300x200x90.jpg Why is it called a taco salad? "It's all the things you love about a taco, in salad form," writes Heidi Swanson, whose recipe is the inspiration for this one. And I'm on board.I zigzagged away from the original recipe, switching from sautéed tempeh to roasted chickpeas, replacing the ketchup-based dressing with a cilantro-lime vinaigrette, and making a simple DIY "taco seasoning" instead of buying a jar from the store. 4 servings
Ingredients:
1/2 cup thinly sliced scallions1 handful corn tortilla chips, broken up into large bits or halves1 avocado, cubed1 15-ounce can black beans, drained, rinsed, and dried1 head romaine, thinly sliced and washed and dried well1 dash cayenne1/4 tsp. smoked paprika1/4 tsp. ground cumin1 1/2 tsp. chili powder2 garlic cloves, peeled and smashed2 heaping cups cherry tomatoes (about 300 grams), with any larger ones halved1/4 tsp. salt1/2 tsp. honey or agave1/2 cup olive oil, plus more for drizzling Juice of 2 limes1 jalapeño, seeds and white membranes removed, roughly chopped1 bunch cilantro, long stems trimmed and discarded2 cups cooked chickpeas, rinsed if canned
Why is it called a taco salad? "It's all the things you love about a taco, in salad form," writes Heidi Swanson, whose recipe is the inspiration for this one. And I'm on board.I zigzagged away from the original recipe, switching from sautéed tempeh to roasted chickpeas, replacing the ketchup-based dressing with a cilantro-lime vinaigrette, and making a simple DIY "taco seasoning" instead of buying a jar from the store.
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