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 cups chopped kale, washed, dried, and massaged
1 15-oz. can chickpeas (garbanzo beans), drained and rinsed
½ cup roasted sunflower seeds
1 cup pre-cooked quinoa
½ cup Caesar Caesar dressing by Litehouse Foods
1 large medium-ripe avocado, chopped
1 cup chopped tomatoes
8 taco shells
Garnish: grated parmesan cheese
In large bowl, add washed and dried kale to large bowl, massaging each handful to make more tender. Add chick peas, sunflower seeds and quinoa.
Add dollops of the dressing around bowl, stir everything until evenly distributed and coated.
Gently mix in avocado chunks.
Prepare taco shells in oven or microwave according to manufacturer’s directions.
Fill taco shells with salad mixture and top with chopped tomatoes and a sprinkle of Parmesan cheese, if desired.
Leftover salad (not in shells) may be kept in refrigerator for up to 3 days.