Vegetarian Taco Salad


1 recipe roasted chickpeas click here

1 recipe cilantro lime vinaigrette click here

2 cups Iceberg lettuce, chopped

2 cups Romaine lettuce, chopped

1 cup red cabbage

1 cup grape tomatoes (or diced beefsteak)

1 cup fresh corn kernels (1-2 ears)

1 large avacado, pitted and sliced

1 large orange bell pepper, seeded and diced

1/2 medium red onion, diced

1 cup sliced mushrooms

1 cup black beans, rinsed and drained

  1. equally distribute lettuce into bowls, and top with remaining ingredients, roasted chickpeas and drizzle with vinaigrette. serve immediately.

*makes 4-6 servings*

recipe adapted from two peas and their pod


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