Growing up my dad always cooked taco meat with ground beef and beans. Super filling and super tasty. I wanted to recreate a lighter version of his recipe, so I immediately thought ground turkey instead of beef. Then I saw this chickpea taco bowl recipe on one of my favorite food blogs. I love chickpeas, but never would have thought to use them in my taco meat. Trust me; it works!
The result is a surprisingly hearty taco meat which I like to serve as a taco salad. I recommend shredding mixed greens instead of the typical iceberg or romaine lettuce for a more complex tasting dish. Cheese, tomatoes, and onion make great toppings (as does a few dashes of hot sauce if you like things extra spicy).
Chickpea & Turkey Taco Salad
Ingredients
Taco Meat
2 pounds ground turkey
2 16 ounce cans chickpeas, drained
2 cups canned crushed tomatoes
2 tablespoons grapeseed oil
6 garlic cloves, minced
2 tablespoons ancho chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 bunch cilantro, chopped
Kosher salt
Taco Salad Add-ons
mixed greens, shredded
sharp cheddar cheese, shredded
red onion, chopped
cherry tomatoes, sliced in half
Instructions
- Heat oil in large pan over medium-high heat. Add turkey and break into small pieces using a wooden spoon. Once cooked reduce heat to medium.
- Add garlic and spices. Cook until fragrant, about 30 seconds.
- Immediately stir in tomatoes and chickpeas; salt generously. Once mixture begins to simmer, cover pan and reduce heat to low. Let cook for 15 minutes, stirring occasionally.
- Remove from heat and stir in cilantro.
- Taco meat is ready to be enjoyed! Serve on a bed of shredded lettuce with cheese, onion, and tomatoes.
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