Ultra-Easy Vegan Taco Salad

Ultra-Easy Vegan Taco Salad #vegan #glutenfree

I went through this crazy taco salad phase a couple of months ago, right around my 27th birthday.

No matter what I prepared for dinner, what marvelous things I baked for the blog, or the fabulous meals we enjoyed at restaurants, all I felt like eating was taco salad.

Instead of shutting out my cravings with a handful of hemp seeds and a protein shake (nothing against these things but averting craving by distracting myself with other foods rarely works) I embraced my love of all things taco salad and tried to come up with healthy taco salad recipes.

Then, just as fast as it had come on, the craving was gone.

The silver lining of it all? I’m crazy skilled in making a bunch of different types of taco salads.

Here’s my favorite…

Ultra-Easy Vegan Taco Salad #vegan #glutenfree

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5.0 from 10 reviews
Ultra-Easy Vegan Taco Salad
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A healthy, homemade, quick and easy vegan taco salad recipe. Made with chickpeas instead of nuts, seeds or soy.
Ingredients
Taco "meat"
  • ½ white onion, sliced
  • 3 tablespoons water
  • 1 cup cooked chickpeas
  • 1 teaspoon taco seasoning mix
Guacamole
  • ½ avocado flesh, mashed
  • 1 tablespoon finely diced white onion
  • 1 clove garlic, minced
  • 1 tablespoon finely chopped fresh cilantro
  • Juice from ½ lime
  • Sea salt and freshly ground pepper, to taste
Salad Ingredients
  • 2 cups chopped romaine lettuce
  • 1 tomato, chopped
  • 2 tablespoons salsa
  • 3 (15 grams) corn chips, crumbled
Instructions
  1. Add sliced onion and water to a medium-sized saucepan. Heat on medium-high heat for 2-3 minutes, until onions are softened.
  2. Add chickpeas and taco seasoning and reduce heat to medium. Cook uncovered for another 2-3 minutes, until heated through.
  3. Meanwhile, add guacamole ingredients to a small bowl and mash with a fork to combine. Set aside.
  4. Pile all of the salad ingredients in a bowl. Top with guacamole and taco "meat".
Notes
This recipe serves 1 person. Feel free to double up on the recipe if you need to feed more.

I used chickpeas because they hold well together when pan-frying. Feel free to use whatever you have on hand. Edamame may be really good, too!

View nutrition information (once on page, scroll down)

tacosalad2

Add sliced onion and water to a medium-sized saucepan. Heat on medium-high heat for 2-3 minutes, until onions are softened.

Add chickpeas and taco seasoning and reduce heat to medium. Cook uncovered for another 2-3 minutes, until heated through.

tacosalad

Meanwhile, add guacamole ingredients to a small bowl and mash with a fork to combine. Set aside.

Chickpea Vegan Taco Salad

Pile all of the salad ingredients in a bowl. Top with guacamole and taco “meat”.

Chickpea Vegan Taco Salad

I deal with cravings, you deal with cravings.

What are some of the strangest cravings you’ve ever had?

Have you tried to silence your cravings with other things in hopes of shutting them up only for them to get stronger?

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Comments | Leave Your Comment

  1. Looks delish! I kinda made a chickpea taco wrap last week and it was good!! I think I want to go the taco salad way next time though!!

    • Taco wrap… now we’re talking! I think I’ll try wrapping the “meat” up in a collard tonight for dinner… never thought of doing it, but I think it would be delicious! Thanks for the idea, Char ;)

  2. My strangest craving since a young age is raw pie crust, cookie dough and bread dough though the latter will produce yeasty burps! Then I discovered cornmeal so add corn muffins, nachos, corn chips and polenta.

    Thanks for the above recipe Leanne, I have added it to my weekly shopping :)

  3. Occasionally, I crave the delicious salad dressings and dairy-free cheese sauces I used to make with mustard before discovering I have a sensitivity to it. The odd part is that shortly after discovering the sensitivity, I completely lost my taste for mustard (it happened with peanuts before I got the IgG results back). It tastes like feet to me now, but I still crave the yummy things I used to make with it and have no idea what would make a good substitute for it.

  4. Wow – I stared at the top photo for a minute or so, not quite being able to understand what the taco “meat” was… Until my brain finally came on line and joyously squealed, “Chickpeas!” Divine. Today for work I brought an avocado, some homemade hummus, and some raw zucchini “noodles” (I dug my julienne peeler out of the drawer after you had your spiralizer out the other day). I may have to see what I can come up with in the way of a one-bowl meal. ;)

    Weirdest craving: Root Beer. What?!? Yes, I did not like root beer from about age 8 to 28 (don’t have a clue why), but when I was 29 and pregnant with my first child, I heard myself order it at a restaurant one day. I even thought, “I don’t like root beer,” but they made their own in-house so I decided to let the order stand. Oh. My. Goodness! It was delicious!! Now I just have to remind myself regularly that I’m a bottled root beer snob – that crap in the beverage fountains ain’t worth it, especially when it is loaded with artificial sweeteners!

  5. Yum! Strangely I’ve never really craved tacos, but taco salad – YES! I love the sounds of this recipe, especially the salsa! My cravings have changed a lot over the years, but now I often find myself craving a nice big green juice in the middle of the day. Unfortunately it’s not always realistic to satisfy it because I can’t haul my juicer to work, but sometimes I’ll go to Thrive and splurge on my favourite one there, the Big Greens Juice. It’s enough to pull me out of any mid-afternoon energy slump!

  6. This looks wonderful! My 5 year old loves to make her own “salad” with brown rice, beans and guacamole whenever we have tacos with brown rice, beans and guacamole! She would love this over rice! And my husband and I will love it as is. Adding it to the list of meals to take on vacation next week!

    I craved tacos so badly when I was pregnant! Even made my husband run out for them one night. Then I remembered that I can make them better. So they became part of the regular rotation. Homemade guacamole rocks! And I love watching my kiddos enjoy it because its so good for their little brains!

  7. Your taco salad looks yummy! I ocassionally crave my homemade vegan sushi. My body must be telling me it needs some iodine or other nutrients in the nori.
    We love taco salad and you can change up the beans or use lentils. Also great with brown rice or quinoa. Wth quacamole I don’t even miss the sour cream and cheese!

    • Leanne, hope you don’t mind if I share my favorite chickpea of the sea recipe.

      You might like the chickpea of the sea recipe I have used for years = a chickpea version of the tuna fish sandwich. Its from the recipe book *Starting Over* by Delia Quigley & Polly Pitchford published in 1988.

      1 1/2 cups cooked chickpeas
      1 1/2 cups cooked soybeans
      puree until a fine meal consistency is reached:

      add to the beans: 2 stalks chopped celery, 1 clove of minced garlic and 1/2 diced onion.

      Stir in 1/4 cup mayonnaise (if anyone knows a substitute)
      1/4 cup of pickle relish
      1/4 cup of nutritional yeast
      2tsp tamari
      1 1/2 tsp. kelp powder
      1/8 tsp. black pepper

      chill and spread!

  8. I gonna make this to bring to a bbq tonight , love it. But seriously challenging will be to only keep it to just 3 cornchips. I always crave for chips. Always.

  9. I was just looking for something to pack for myself and my son for lunch today and got this
    in my inbox. It’s perfect! Thanks for sharing and curing my lunch packing woes!

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