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Ultra-Easy Vegan Taco Salad

by October 4, 2018

A healthy, homemade, quick and easy vegan taco salad recipe. Made with chickpeas instead of nuts, seeds or soy.

Eating Style:

Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:




Taco “meat”
  • ½ white onion, sliced
  • 3 tablespoons water
  • 1 cup cooked chickpeas
  • 1 teaspoon taco seasoning mix
  • 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


  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”.


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!

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

20.8 g

Saturated Fat:

2.9 g


449 mg


49.2 g

Dietary Fiber:

15.9 g

Net Carbs:

33.3 g


10.9 g


10.6 g


Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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