Plant Power Caesar Salad Tacos

Serves 4 | Finish in 15 minutes

Stay at the pool or park longer, this yummy 15-minute vegetarian meal comes to the rescue at dinner! Almost no-cook and packed with hearty, balanced plant proteins.


  • 8 c. Chopped Kale, washed, dried, and massaged
  • 1 15-oz. can Chickpeas (garbanzo beans), drained and rinsed
  • ½ c. Roasted Sunflower Seeds
  • 1 c. Pre-Cooked Quinoa
  • ½ c. Litehouse® Caesar Dressing
  • 1 medium-ripe Avocado, chopped
  • 1 c. Chopped Tomatoes
  • 8 Taco Shells
  • Garnish: grated parmesan cheese


  1. In large bowl, add washed and dried kale to large bowl, massaging each handful to make more tender. Add the chickpeas, sunflower seeds and quinoa.
  2. Add dollops of the dressing around bowl, stir everything until evenly distributed and coated.
  3. Gently mix in avocado chunks.
  4. Prepare taco shells in oven or microwave according to manufacturer’s directions.
  5. Fill taco shells with salad mixture and top with chopped tomatoes and a sprinkle of Parmesan cheese, if desired.
  6. Leftover salad (not in shells) may be kept in refrigerator for up to 3 days.

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