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

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. I made this for dinner tonight, and it was YUMMY. The only thing I would change is the amount of lime juice in the guac. I think one lime might have been a little overwhelming for me, so next time I think i’ll squeeze to taste, which is what I should have done in the first place! Thanks for a great recipe that i’ll be making again and again :)

  2. Thank you for this recipe! I was hesitant about not using any taco meat, but I’m glad I tried your recipe! It was so yummy! I added some corn to the chickpea mix too and that was divine!

    • Adding corn… amazing! Great idea, Lisa :) I’m so happy that you liked it!

  3. Just made this for dinner for a family of four. Delicious and very filling. I tripled the chickpeas and used 2 avocados. My little ones loved it too. Thanks!

  4. i made this last night for dinner! my dad made me juice (carrot, broccoli, kale, and apple juice) as well with this so I turned it into nachos instead a salad. but it was very good! it turns out my brother (he’s an omnivore) loves guacamole, so I made the entire avocado, but i have leftovers. Thanks so much for a cheap, delicious, healthy recipe!

  5. This is so delicious!! I’ve made it 3 times since this post went up. Can’t get enough! Thanks Leanne!

    • Wow, 3 times… that’s impressive. I’m so happy that you like it, Crysti!

  6. Crazy good. I came home after a few hours at the pool and I was famished! This dinner got me back on my feet in no time. I made some almond flour crackers to make up for the tortilla chips.

    We realized that we kept our meals vegetarian all day, and my husband had no problem going vegan on this one. So delicious, glad I still have some for lunch.

    To be honest, your grain-free bars helped me keep my sweet tooth at bay! Since I also pay attention to GI, I substituted the dried ingredients with hemp hearts, oat bran and almond flour. I double the recipe, I make a 9 in x 12 in pan, and they last me 2 weeks for a sweet bite every day. Exceptional!

  7. I was craving nachos last night, so this will be a great thing to eat instead! Do you know of any good substitute for fake (soy) ground beef? I’m craving that consistency, can’t do the soy, and actually made some real ground beef…..boy, did I pay digestively for that fatty mistake! (Hope I didn’t offend all vegans..)

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