29 Jun Fiesta Taco Salad Plus A Giveaway
This Fiesta Taco Salad makes pasta night a whole lot more fun! Start with high protein Chickapea Pasta, made from chickpeas and lentils, and pile on the Mexican inspired toppings. Kid approved!
To thank all of our followers and supporters over our first year, for joining us in an amazing whirlwind of a journey, Chickapea Pasta wanted to not only do a special giveaway, but a fun and zesty recipe. Our team is always trying new recipes and we all have insatiable appetites for healthy food that nourishes and, of course it must taste great! This Fiesta Taco Salad recipe is one we know you’ll enjoy! It has all of our favorite things. Kudos to Robyn and Michelle for bringing it to life with their amazing talents!
Over the year we have made amazing friendships and partnerships with other like-minded retailers and producers who create products from a passion and stick true to their roots and their love of authentic natural products. We’re so thrilled to have this special giveaway in collaboration with Uncle Steve’s, Dotti Potts Studio and Gallery and Capizzano Olive Oils and Vinegars and for joining us in our celebration giveaway! Here’s to many more exciting years to come!
This was a fun collaboration that started with a taco bowl for lunch at a restaurant and ended up with the folks from Chickapea, Vitamin Sunshine and Simply Fresh Dinners creating a recipe that included our favorite pasta. The layers of flavor in this dish are going to blow your mind!
We used a recipe for Roasted Tomato Salsa from Simply Fresh Dinner’s and combined it with the black beans and pasta – fabulous right?
Topping this deliciousness with baby greens, tomatoes, avocado, corn, red onion and cheese takes this bowl to the next level in taste bud heaven! Squeezing some fresh lime juice over will make you deliriously happy with every bite!
We’d love to see what you’re doing at home this weekend. Share your photos with us on Instagram so we can see what you’re up to!
Happy Canada Day to our Canadian readers and Happy 4th of July to our American readers! Play safe!
To celebrate our one year anniversary, we have a Giveaway with loads of fabulous prizes.
The giveaway includes:
- 1 case of Chickapea Pasta (2 spirals, 2 shells, 2 penne)
- 1 case of Uncle Steve’s organic pasta sauce (marinara, arrabiata, and tomato basil)
- 1 gorgeous pasta bowl from Dotti Potts Studio and Gallery
- 3 organic artisan oils from Capizzano Olive Oils and Vinegars
- 4-6 brown rice or large corn tortillas (optional)
- 1 box Chickapea spirals
- 1 15- ounce /450-mL can black beans , rinsed and drained
- 1 1/2 cups /350 mL Roasted Tomato Salsa or substitute your favorite brand
- 1/4-1/2 teaspoon /1-2 mL sea salt
- 1/2 teaspoon /1 mL cumin
- 12 cherry tomatoes , halved
- 4 handfuls baby greens
- 4 mini sweet peppers (or spicy, if you prefer!)
- 2 ounces /60 grams cheddar cheese , shredded
- 1 large avocado , sliced
- 1 ear of corn , roasted and cut off cob
- red onion , thinly sliced (optional, garnish)
- lime , cut in wedges (optional, garnish)
If making the amazing Roasted Tomato Salsa from Simply Fresh Dinners (I recommend you do!), preheat oven to 425 degrees F (220 degrees C). In addition to roasting the veggies for this salsa, add the mini peppers to the baking sheet.
If using a different salsa to save time, preheat oven to 425 degrees F (220 degrees C). Add the mini peppers to a small baking tray, and roast for 20 minutes.
To make taco bowls. use an oven-safe glass bowl, and mold tortillas into the bottom of the bowl. Brush lightly with olive oil. Add to the oven with roasted peppers or salsa veggies for just the last 12-14 minutes. Repeat until you have enough bowls.
Once salsa is prepared, prepare the toppings, including cutting tomatoes, onions, avocado and corn, and shredding the cheese.
Boil pasta per package directions. This pasta cooks faster than a typical pasta, and will feel undercooked while stirring when the pasta is actually ready, so after 5 or 6 minutes, taste the pasta. When cooked al dente, this pasta has a very similar texture to regular wheat pasta.
Drain and rinse pasta, then combine pasta, black beans, and salsa in a bowl, and mix to combine. Taste, and season with sea salt and cumin (my black beans were unsalted, so I found it needed a little more salt).
Layer the pasta and black bean mixture into the tortilla bowls. If not using the tortilla bowls (they are fun, but not necessary for a delicious dish!), add mixture directly onto a plate.
Top with tomatoes, baby greens, optional corn and onions, avocado, cheese, and roasted mini peppers. Squeeze a lime to boost the flavors.
Other Healthy Recipes with Chickapea Pasta:
- Blueberry and Broccoli Pasta Salad, from The View from Great Island
- Cajun Chicken Pasta, from The Girl on Bloor
- BLT Chickapea Pasta Salad, from Simply Fresh Dinners
- Grilled Peach and Vegetable Pesto Pasta, from Vitamin Sunshine
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