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)