Two of my favorite dishes collide, Caesar salad with crunchy tacos! This vegetarian meal is hearty, packed with plant protein from chickpeas, quinoa & seeds.
Course:
Main Dish, Salad
Cuisine:
American, Mexican, Southwestern
Servings: 4servings (2 tacos each)
Ingredients
8cupschopped kale, washed, dried, and massaged
115-ozcan chickpeas, drained and rinsed
1/2cuproasted sunflower seeds
1cuppre-cooked quinoa
1/2 cupCaesar dressing
1large avocado, peeled, pitted and chopped
1cupchopped tomatoes
8taco shells
garnish: Parmesean cheese, if desired
Instructions
In large bowl, add washed and dried kale to large bowl, massaging each handful to make more tender. Add chick peas, sunflower seeds and quinoa.
Add dollops of the dressing around bowl, stir everything until evenly distributed and coated.
Gently mix in avocado chunks.
Prepare taco shells in oven or microwave according to manufacturer’s directions.
Fill taco shells with salad mixture and top with chopped tomatoes and a sprinkle of Parmesan cheese, if desired.
Leftover salad (not in shells) may be kept in refrigerator for up to 3 days.