Chickpea Taco Bowl

This easily made bowl has lots of flavors and textures. This made 2 big bowls for our lunch. You can always substitute my ingredients for what you have at home, brown or white rice instead of yellow, green cabbage or kale instead of red cabbage, etc. These chickpeas are so good I think they would be great in a burrito or on any salad to add a little extra protein. 

For the chickpea taco filling:

• 1/2 small sweet onion, chopped
• 1/4 green bell pepper, chopped
• 1 tablespoon minced garlic
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 cup water mixed with 1 teaspoon vegetable base
• 1 package low-sodium taco seasoning
• 2 tablespoons of your favorite salsa
• 2 tablespoon cilantro leaves

For bowl:

• 1 small head organic romaine lettuce
• 1 cup cooked yellow rice
• 1 avocado, diced
• a handful of cherry tomatoes
• 1/2 cup red cabbage, sliced into thin strips
• 1 ear grilled corn on the cob
• Cilantro Lime Avocado dressing

In a large nonstick skillet heat a couple tablespoons of water. Add onion, bell pepper and garlic. Sauté until onion is translucent.

Add chickpeas, vegetable broth, taco seasoning and salsa. Stir and bring to a boil. Lower heat to simmer and cook uncovered while you prep the other ingredients.

Prep the vegetables needed for the bowl.

Stir chickpeas occasionally and continue to cook until most of the liquid is gone. Once done add the cilantro and stir.

To make a bowl divide lettuce between 2 bowls. top with chickpea taco filling, rice and veggies.

Garnish with sliced limes and chips if you want.

Enjoy!!