Taco Salad de Ceci con jalapeño empanado 
Chickpea Taco Salad with Breaded Jalapeño
Yesterday I was so happy to be invited to my first Cookpad event in Madrid and to meet some wonderful people, including "vegan yorch," whose delicious vegan recipes you can find right here. So, together with my little one Cecilia, we made a salad where we swapped the meat from "chili con carne" for mushrooms. While it's not vegan because of the dairy, it's perfect for vegetarians. 🥙🥙🥙
Chickpea Taco Salad with Breaded Jalapeño
Yesterday I was so happy to be invited to my first Cookpad event in Madrid and to meet some wonderful people, including "vegan yorch," whose delicious vegan recipes you can find right here. So, together with my little one Cecilia, we made a salad where we swapped the meat from "chili con carne" for mushrooms. While it's not vegan because of the dairy, it's perfect for vegetarians. 🥙🥙🥙
Cooking Instructions
- 1
Wash and chop the vegetables. I gave my little one a kid-safe knife so she could help.
- 2
Set out all the ingredients so you can add them to your salad as you go.
- 3
Prepare the plates and let your kids add the mixed greens to each one.
- 4
For the mushroom chili, sauté 1/2 onion, chopped mushrooms, kidney beans, and 1/2 packet of taco seasoning for a couple of minutes. Add the tomato sauce and 1/4 cup water (about 60 ml), then simmer on low heat for 10 minutes, stirring occasionally.
- 5
Make the pico de gallo by chopping the vegetables by hand and adding the other half of the taco seasoning packet. Drizzle with a little oil and apple cider vinegar, and add chopped cilantro.
- 6
To serve, top the greens with halved cherry tomatoes, a spoonful of mushroom chili, sour cream, pico de gallo, corn tortilla chips, and a breaded jalapeño with cheese. Sprinkle with more cheese and enjoy.
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