It’s like a burrito bowl, but BETTER!
Have you ever had a taco salad with chickpeas before?
This vegan-friendly and gluten-free taco salad bowl is perfect for a meal you need to eat on the go since it doesn’t need to be warmed up to be delicious. Of course, you can absolutely warm it up if that’s your preference.
Normally, taco bowls are made with ground turkey or beef. Here, we’re using spiced chickpeas instead.
You can replace the chickpeas with ground meat (same spices, just sauteed in a pan on the stove instead of baked) too.
I kept the veggies simple here, but other veggies that would work: chopped peppers, jalapeno, radishes, olives etc. You can also add black beans or pinto beans!
Taco salad storage notes:
This meal is not freezer-friendly and can keep in the fridge for up to four days. You can prep it in a mason jar or regular meal prep container.