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Chickpea Taco Meat Mexican Salad

 

Introducing your new favorite, protein packed, nutrient packed, flavor packed, CHICKPEA TACO MEAT! Oh boy, this is some good stuff.

Yall, the consistency and flavor are so on point ( thank you jalapenos) and It actually browns like meat. I knew I had created something special when the hubs ate It for dinner and then proceeded to make a taco for breakfast. 

I LOVE a meal that checks all the boxes and this one goes above and beyond. Top it over a mexican salad, wrap in a taco, saute in a breakfast skillet -- but whatever you do , serve it alongside this creamy cashew queso. It's a must. Like a must. 

 

 I n g r e d i e n t s 

2 cans chickpeas/garbanzo beans

1 cup brown rice, cooked and chilled

1 cup gluten free oat flour

1/4 cup almond meal

1 cup fresh parsley, rough chopped  

3 tbsp olive oil ( divided)

2 shallots, diced

2 jalapeños, de-seeded and diced

2 cloves garlic, minced  

1 packet taco seasoning  

1 tsp sea salt

Pepper

 

Optional Salad Ingredients:

Chopped Cucumbers

Pico De Gallo

Red Pepper

Sauteed Mushrooms

Corn

Black Beans

Cashew Queso (recipe at bottom of page) 

 

Equipment Used:

Large food processor

Deep saute pan

 

D i r e c t i o n s 

Drain and rinse your chickpeas, allow time for them to dry.

If your oats aren’t in flour form, add them to your food processor first. Process until a fine flour. Add your brown rice and almond meal, and process a few times until all combined.  

Now add your chickpeas and parsley and process on high, scraping down the sides as needed. If you need to add a dash of olive oil to get mix to process add a tsp at a time. The mix should blend into one cohesive mix.

Pop the mix in the refrigerator for 15 minutes while you prepare the rest.

In a large skillet warm your two tbsp olive oil over medium heat. Once olive oil Is heated, add your chopped shallots and jalapenos.  Saute a few minutes and then add your garlic. Saute a few minutes more.

Now add your entire chickpea mix into your saute pan and add your extra tbsp olive oil ( this helps the “meat” brown). Break up the mix with the tip of your spatula, just like you would ground meat, until mix becomes large crumbles. Flip occasionally. Do not over mix.

Now add your packet taco seasoning and ½ tsp sea salt to start. Continue to mix and saute your taco meat.

 You will saute mix for about 15 minutes or until it is golden brown, continuing to give it the meat texture by breaking it up and flipping with your spatula. Taste and adjust your salt/taco seasoning mix.  I added more salt and a pinch pepper!

Store in a sealed container in refrigerator. Reheat on skillet.

 

Cashew Queso Dressing

I n g r e d i e n t s 

1 cup cashews, soaked overnight 
1 jar tomatillo sauce ( I used Frontera but any tomatillo sauce will do) 
squeeze of lime 
pinch salt  

 

D i r e c t i o n s 

Drain and rinse your cashews. Add all your ingredients into a blender and blend until really smooth and creamy, scraping down sides of blender as needed.