Chickpea Lentil Salad with Shallot White Wine Vinaigrette

gluten-free, vegan option yields 2-4 servings

for the dressing:

1/4 cup minced shallot

3 tablespoons white wine vinegar

1/4 cup extra virgin olive oil

1/2 teaspoon stone ground mustard

1/2 teaspoon honey (or maple syrup)

1/4 - 1/2 teaspoon salt

1/4 teaspoon pepper

for the salad:

1 large chopped avocado

1 lemon

1 1/2 cups cooked chickpeas (rinsed + drained)

3/4 cup cooked black lentils (rinsed + drained)

1/4 cup sliced kalamata olives

3-4oz goat or sheep’s milk feta (omit if vegan + add chopped, sun-dried tomatoes instead)

2-3 handfuls zesty baby greens (I used Kale Italia)

sat + pepper

Place all dressing ingredients in a jar. Seal and shake vigorously until well combined. Let sit for at least 10 minutes. Taste and adjust to your taste buds. For more acidity, add more vinegar, etc.

After chopping the avocado toss with a bit of lemon juice (to help prevent browning). In a large mixing bowl combine all salad ingredients together. Pour about half the dressing overtop and toss with salad tongs or a large fork and spoon to thoroughly coat. Top with a big squeeze of lemon and salt + pepper. Taste and adjust if needed. Serve immediately.

Lunch packing method: Combine all salad ingredients except for the greens in a storage container. Toss with dressing. Add greens on top and close the lid. Once ready to eat, shake to the combine the greens. This will help keep them crisp. The avocado may brown slightly if preparing ahead of time.

I can get behind tacos for any meal of the day. But when we're talking breakfast there are a few must have ingredients.

Potato Veggie Breakfast Tacos |edibleperspective.com

Potatoes. Eggs. Guacamole.

Beans are great, too, but the first 3 on this list are a must. I don't even need cheese as long as there's guac.

Potato Veggie Breakfast Tacos |edibleperspective.com

These might not be the quickest cooking breakfast tacos, thanks to the potatoes, but I don't think you're going to mind. This is a fun weekend breakfast meal that you could even turn into a taco buffet for a crowd [just double or triple the recipe!]. What could be more amazing than a taco buffet?

....Wait.... I can't think of anything.

Potato Veggie Breakfast Tacos |edibleperspective.com

And if you happen to be looking for a quick and simple vegan taco recipe then you must, must check out my recent post on Craftsy. Gettin' all taco crazy up in here, but I'm guessing you don't mind.

Potato Veggie Breakfast Tacos |edibleperspective.com

So I'm currently in NYC exploring and eating my way around and then this weekend I'm heading not to far from the city to The Big Potluck in PA. I've been a few times before when I was conducting research for my thesis work in architecture school, but it has been far too long since I've been back. There is definitely something about NYC that sweeps me away every time. Let me know your favorite veggie/GF places to eat! Someone may have to roll me home.

Potato Veggie Breakfast Tacos |edibleperspective.com

Print this!

Veggie Potato Breakfast Tacos

gluten-free // yields about 3-4 servings

for the tacos:

2 cups 1/2-inch chopped fingerling potatoes
2 tablespoons ghee, or high-heat oil - divided
2 teaspoons minced garlic, about 2 cloves
2 cups finely chopped lacinato kale
1 1/2 cups black beans, drained but not rinsed
1, 4oz can mild green chiles, drained
smoky hot sauce
8 large eggs, whisked well
8-12 corn tortillas
salt and pepper
cilantro, green onion, cheese, tomatoes, etc. to top

for the guac:

2 avocados
1/3 - 1/2 cup diced red onion
2-3 juiced limes
salt to taste
3-4 tablespoons chopped cilantro, if desired

Preheat oven to 400* F. Melt 2-3 teaspoons ghee. Toss potatoes with ghee [or oil] and sprinkle generously with salt and pepper. Roast for 25-30 minutes, flipping once halfway through, until tender and browned. If the potatoes finish before you're done cooking, keep at 200* F.

While the potatoes roast mash the avocado in a bowl. Add in the red onion, juice from 2 limes, 1/2 teaspoon salt, and cilantro [if using] and stir together. Taste and add more lime juice and salt if needed [I use a bit more of each]. Place plastic wrap directly on top and set in the fridge until ready to use.

Place a medium sized pan over medium heat with 1 teaspoon of ghee or oil. Once hot, stir in 1/2 teaspoon minced garlic for about 30 seconds - 1 minute until just starting to brown. Add in the kale with a pinch or two of salt and cook for about 3-4 minutes until wilted but not limp. Empty into a bowl and set aside. Turn the burner to medium-low and add another 2 teaspoons of ghee or oil. [You'll use this pan to cook the eggs in.]

While the pan cools down a bit, place a small pot over medium heat with 2 teaspoons ghee or oil. Once hot, stir in 1 1/2 teaspoons minced garlic for about 30 seconds - 1 minute until just starting to brown. Add in the black beans, a few splashes of hot sauce, and a sprinkle of salt and pepper. Reduce heat to low and let cook, stirring every minute or so for about 6-8 minutes. You want the beans to become a bit creamy. Add a splash or so of water if the beans start to dry out. Stir in the green chiles and cook for 1 minute. Taste and adjust salt/hot sauce if needed.

While the beans cook, slowly pour in your eggs into the pan and keep moving with a spatula. You want large pieces of scrambled eggs, so avoid chopping the eggs in the pan. Cook for about 5-7 minutes, until about halfway cooked. Fold in the kale, add a few splashes of hot sauce, a generous sprinkle of salt + pepper, and continue to cook the eggs until done to your liking. The key is to incorporate the kale when the eggs are still a bit raw so the kale sticks in the egg. Taste and add more salt + pepper if needed.

In the last 2 minutes of eggs cooking warm tortillas over an open gas flame for just a few seconds or place in your oven to heat for just a minute.

Plate tacos with warmed tortillas, beans, eggs, and potatoes. Add guacamole, shredded cheese, halved cherry/grape tomatoes, hot sauce, or other desired toppings. Serve hot.

Potato Veggie Breakfast Tacos |edibleperspective.com

Now let's eat some dang tacos.

Ashley