This taco salad gives a healthy twist to Taco Tuesday! Between the greens, chickpeas, avocados, and cashew sour cream, there is a ton of plant based protein offered in this tasty salad. With the use of simple salsa there is no need for dressing. Give this salad a try next time you want a health approach to tacos!
- mixed greens of choice
- 1 can chickpeas, rinsed and drained
- 1 tomato, diced
- 1 avocado, sliced
- 1 cup fresh or frozen corn
- 1/2 tablespoon grapeseed oil
- juice of 1 lime
- 1 tablespoon chopped cilantro, plus more if you like
- 1 tablespoon taco seasoning
- 1 cup cashews, soaked 2 hours and drained
- 1.5 teaspoons lemon juice
- 1.5 teaspoons apple cider vinegar
- 1/2 cup water
- pinch salt
For the salsa: Mix diced tomatoes, juice of 1 lime, 1 tablespoon cilantro and a pinch of salt together in a small bowl. Refrigerate for 1-3 hours.
For the roasted corn: Preheat oven to 400. Mix corn, grapeseed oil, salt and pepper together in a small bowl. Spread corn on baking sheet lined with parchment paper. Cook for 15-20 minutes or until corn is brown on edges.
For the chickpeas: add a little oil to a pan over medium heat. Once oil is hot add taco seasoning and cook for 30 seconds. Add in chickpeas and coat peas in seasoned oil. Reduce heat to medium low and cook for about 5 minutes, or until peas or soft.
For the cashew sour cream: Place cashews, lemon juice, apple cider vinegar, 1/2 cup water, and pinch of salt in a food processor or high speed blender. Blend until very smooth. If mixture is too thick add water by the tablespoon until desired consistency is reached.
Constructing the salad: Place greens in bowl first. Top greens with the taco chickpeas, roasted corn, and sliced avocado. Top with salsa and a drizzle of cashew sour cream.