Ultra-Easy Vegan Taco Salad

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:

Serves: 1


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”.

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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: 400
  • Calories from Fat: 187
  • Total Fat: 20.8
  • Saturated Fat: 2.9 g
  • Sodium: 449 mg
  • Carbs: 49.2 g
  • Dietary Fiber: 15.9 g
  • Net Carbs: 33.3 g
  • Sugars: 10.9 g
  • Protein: 10.6 g