"ToL" Original Recipe: Japanese-Mexian Taco Salad

Japanese-Mexican Taco Salad Recipe

Yields: 4 servings

Ingredients

• 1 tablespoon extra virgin olive oil

• 1 cup cooked multigrain rice

• 1 pound organic lean ground turkey

• 1 cup organic chickpeas, drained (reserve liquid)

• 1 cup mizuna (Japanese mustard greens), chopped

• ½ cup organic onions, small dice

• ½ cup organic carrots, julienned or grated

• ½ cup shishitō peppers, sliced

• 2 tbsp gluten-free, organic taco mix

• 1 tbsp kome shōyu (rice-based shōyu)

• ¼ cup chickpea liquid (aquafaba)

• Salsa, as needed

Cooking Steps

1. Cook multigrain rice in a rice cooker or on the stove. Set aside to cool slightly.

2. In a pan over medium heat, add olive oil and cook ground turkey until fully cooked and lightly browned.

3. Add onions, carrots, and shishitō peppers to the pan. Cook until vegetables are just tender.

4. Stir in chickpeas and cook for 1–2 minutes.

5. Add taco mix, kome shōyu, and chickpea liquid. Stir well and simmer briefly until evenly coated and lightly saucy.

6. In a large bowl, add mizuna and top with warm rice.

7. Spoon the turkey-chickpea taco mixture over the salad and toss gently before serving.

Cheers!

Gini x

15 February 2026