My plant-based take on one of my favorite bright, light, and delicious summer salads. Get ready to enjoy this fiesta for your taste buds after your Wellest Challenge classes!
Ingredients1/4 cup pre-cooked canned chickpeas, drained and rinsed 1/2 cup walnuts 2 tablespoons extra-virgin olive oil 1 teaspoon flaxseed meal 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon paprika 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and fresh ground black pepper to taste 1/2 tomato, chopped 1/2 white onion, diced 1/4 cup chopped cilantro 1 jalapeno, chopped and divided 4 romaine lettuce leaves, chopped 1/2 cup pre-cooked canned black beans, drained and rinsed 1 avocado, sliced To make salad:
- In a food processor or VitaMix combine the chickpeas, walnuts, olive oil, flaxseed meal, cumin, coriander, paprika, chili powder, garlic powder, and onion powder. Season with salt and pepper, and pulse until the mixture has the consistency of chopped "meat". Set aside.
- In a bowl, combine the tomatoes, onion, cilantro, and a teaspoon of jalapeno and toss together.
- Place chopped romaine lettuce into bowl.
- Add 2 spoonfuls of black beans, tomato mixture, a spoonful of the chopped "meat" and sliced avocado.