Chickpea Taco Buddha Bowl *VEGAN*

INGREDIENTS

For the chickpea taco filling:

• ¼ of a green bell pepper, finely chopped
• 1 tbsp minced garlic
• 1 15 oz. can chickpeas, rinsed and drained
• 1 cup vegetable broth
• 1 tbsp taco seasoning*
• 1½ tbsp prepared slasa
• a handful of cilantro leaves

For the chickpea taco buddha bowl

• 1 handful lettuce or other leafy green
• 2 radishes, thinly sliced
•    tomatoes, diced
• ½ cup red cabbage, sliced into thin strips
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 IF you are following the 21 day fix plan measure your veggies out in 2 Green containers and chickpeas in 1 red container 

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To change it up you can add

• ½ cup sweet corn
• 1 cup cooked brown rice

INSTRUCTIONS

1. Prepare veggies and dressing if using and set aside
2. Heat the olive oil in a medium skillet then add shallots, green pepper and garlic and sautee until the shallots are translucent
3. Add chickpeas, vegetable broth, taco seasoning and salsa, stir and bring to a boil
4. Lower the head and simmer uncovered for 5 - 10 minutes, stirring occasionally, until the chickpeas have softened and the liquid reduces
5. Stir in cilantro leaves in the last few minutes of cooking
6. Once done, remove from heat and set aside
7. To serve: divide lettuce into 2 - 3 serving bowls, top with chickpea taco filling, rice and prepared veggies
8. Store any leftover chickpea taco filling in the fridge

NOTES

If you don't have packaged taco seasoning use ½ tbsp chili powder, 1 tsp ground cumin, ¼ tsp paprika, ⅛ tsp garlic powder, ⅛ tsp onion powder, ⅛ tsp red pepper flakes, ⅛ tsp dried oregano and salt and pepper to taste