Taco Salad

This one may not look like much. I am going to try and take better pictures when I make it again.

Vegan Taco Salad!!!

Chickpeas:

1 can chickpeas, drained and rinsed

1 tbsp taco seasoning

1/4 cup water

Put all ingredients into a sauce pan, and cook on medium until the water is boiled off. 

Beans: This is a variation of the Skillet Refried Beans recipe from The Everyday Happy Herbivore. 

1 can pinto beans, drained and rinsed

1 tsp onion powder

1 tsp cumin

1/2 tsp chili powder

2 dashes paprika

1/3 cup water

Put all ingredients into a skillet. Heat on medium while smashing the beans to your preferred consistency. I usually leave some whole beans, but I have also used an immersion blender to make the beans super smooth. 

Cook until the water is boiled off and beans thicken. 

Salad:

Chopped onion

Chopped tomato

Chopped avocado

Chopped lettuce

Vegan cream cheese (optional) 

Crushed corn chips (optional)

Assemble salad to your preference! This recipe works well for entertaining, because I can have people make their own salad just how they like it.