An incredibly simple salad for on the go or during the week.
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Lately, I’ve felt personally attacked by the meme/tweet going around saying that you can’t chop an onion for an easy meal. Maybe it’s because I cook all the time, but I chop an onion almost every night and it takes about 1 minute! Nevertheless, this meal IS easy even if you have to drag out your cutting board and knife (sorry!). I love a simple salad with lots of flavors, and especially love it if it’s a taco salad. This one was pretty simple to throw together but had all the nostalgic flavors of the taco salads I love.
Ingredient details:
- Kale – If you prefer another leafy green, go for it. I’m currently on a massive arugula kick, so I’m really proud of myself for making a salad with another leafy green for once. I also am a die hard kale fan, so this isn’t too much of a surprise. Kale is great if you add a little olive oil and salad and massage it for a minute before using. I will often pop it back in the fridge for a bit too so it gets cold again after it’s little massage therapy moment.
- Chickpeas – I like using canned chickpeas to simplify life a bit.
- Black beans – Same for black beans.
- Onion – I definitely recommend using a yellow or white onion for the flavor. Red will overpower the other flavors.
- Vegan ranch – This has actually become pretty easy to buy! I usually get Simple Truth or Follow Your Heart.
- Vegan cheese – I have really been liking So Delicious for my shredded cheese lately.
- Optional salsa – Sometimes I like adding a little bit of salsa to my taco salad for extra spice and flavor.
Recipe List
Ingredients:
16oz kale
15oz chickpeas
15oz black beans
2 roma tomatoes
1 yellow onion
1 tbsp cumin
1 tsp chili powder
Vegan ranch
Vegan Cheese
Optional: salsa
Instructions:
- Massage kale (see notes).
- Chop onion and tomatoes.
- In medium pan, cook beans, chickpeas, onions, and seasonings together on medium heat for 5-10 minutes.
- Mix all ingredients into your salad and enjoy!
