Springtime is just a great time for those of us that hate pants. Seriously, who came up with the idea to wear straightjackets on our legs?! It’s torture. Unfortunately, for about 8 months out of the year the city of Chicago tries to make me a more flexible person by essentially requiring I wear pants everywhere. This makes me crabby. Kind of like when a social situation calls for drinking beer (I’m not a fan). Worst thing ever: drinking a beer in pants. Kill me now.
Luckily, it’s getting warmer here in Chicago, which means I wear skirts exclusively, AND during lunch I can walk the 3/4 mile to my favorite lunch place, Native Foods. I almost always get the Yo Amigo Taco Salad, which is amazing. If the worst thing ever is drinking a beer in jeans, then this salad is drinking a margarita in a skirt.
Yo Amigo Taco Salad Copycat, serves 2
-1 can chickpeas, drained and rinsed
-2 cloves garlic
-1/2 cup cashews
-1 T taco seasoning
-1 T olive oil
-1 head romaine, roughly chopped
-1/2 c salsa (I love Pioneer Woman salsa!)
-1 scallion, chopped
-1/2 cup corn tortilla chips, crushed
-3/4 cup vegan mayo (I used Nasoya since they sent me some to try!)
-3 chipotle chilis in adobe sauce
-2 cloves garlic
-1/4 c loosely packed fresh cilantro leaves
-1/2 t salt
-1/4 t pepper
First the dressing: Add all ingredients to a blender and blend until smooth. Refrigerate until ready to eat.
For the salad, first we need to make the taco “meat”. Add your chickpeas, cashews, taco seasoning, and garlic cloves to a food processor and process about 15-20 seconds. Drizzle oil through the top spout to keep everything moving.
It will look like this when you are done.