Name: Vegan/Vegetarian Meatless Taco Salad
Prep time: 15 min
Total time: 45 min
Ingredients: 1 small head romaine lettuce (rinsed and chopped); 2 heaping cup tortilla chips (or corn chips); 1 cup cooked chickpeas (rinsed and drained); 2 medium avocado (cubed); 2 medium tomatoe (cubed); 1 medium red bell pepper (cubed); ½ large English cucumber (cubed); 4 tbsp extra-virgin olive oil; 2 tbsp fresh lime juice; 2 tsp dijon mustard; 2 tsp maple syrup; 1 tsp ground cumin; 1 tsp dried oregano; ¾ tsp smoked paprika; ½ tsp ground coriander; ½ tsp sea salt; 1 tsp minced garlic; ⅓ medium jalapeno (minced (seeds removed for less spice)); 2 medium scallion (chopped finely)

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This Vegan/Vegetarian Meatless Taco Salad is packed with veggies, chickpeas, and a tangy salsa dressing that’s for everyone to die for. This salad is not just fresh, flavorful and simple, but also easy to put together in a flash!

A little big of background story of taco salads that they became a hit in the 1980s. People started looking for healthier, veggie-packed alternatives to the classic taco, and voila, that’s how the taco salad was born. Over the years, it’s evolved to include all sorts of tasty ingredients, and now we have this amazing meatless version.

This Taco Salad has everything you love about tacos but in a light, refreshing salad form. It’s got juicy ripe tomatoes, crunchy lettuce, and a zesty dressing that ties it all together. Plus, it’s totally customizable, so you can add your favorite toppings like crushed tortilla chips or grated vegan cheese.

And trust me, once you try it, it’ll be your new go-to for taco night!

Vegan/Vegetarian TACO SALAD -WHY YOU’LL LOVE THIS RECIPE

This salad is full of fresh, crunchy veggies like lettuce, tomatoes, bell peppers, and cucumbers, making every bite a delight.
You can easily add your favorite toppings like crushed tortilla chips, grated vegan cheddar cheese, or a drizzle of guacamole. Adjust as needed to make it your own.
With chickpeas as the main protein source, this salad keeps you full and energized.
With minimal prep, you can toss this salad together in no time. Perfect for busy weeknights or a quick lunch.
Make a big batch and enjoy the leftovers for a quick meal the next day. The flavors get even better as they meld together.
Just chop, mix, and toss – no need to turn on the stove!

INGREDIENTS

Serves: 3-4 as a main dish, 6-7 as a side dish | Prep Time: 15 minutes | Rest Time: 30 minutes | Total Time: 45 minutes

Dressing:

4 tbsp/60ml olive oil
2 tbsp/30ml fresh lime juice
2 tsp/10g dijon mustard
2 tsp/10ml maple syrup
1 tsp/2g ground cumin
1 tsp/1g dried oregano
3/4 tsp/2g smoked paprika
1/2 tsp/1g ground coriander
1/2 tsp/3g salt
2 cloves/10g garlic, minced
1/2 medium/30g jalapeno, minced (seeds removed for less spice)
2 medium/30g green onions, chopped finely

Salad:

1 small head/300g romaine lettuce, rinsed and chopped
2 heaping cups/125g tortilla chips (or corn chips)*
1 cup/170g cooked chickpeas, drained
2 medium/325g avocado, cubed
2 medium/275g tomatoes, diced
1 medium/125g red or orange bell pepper, cubed
1/2 large/175g English cucumber, cubed

HOW TO MAKE MEATLESS TACO SALAD

1. Make the dressing: Mince the garlic and jalapeno. Finely chop the green onion.Combine those with all the remaining dressing ingredients in a medium bowl and whisk until blended.

2. Add the drained chickpeas, cover, and marinate for at least 30 minutes or up to 1 day.

3. Assemble the salad: Wash and dry the lettuce and chop into 1/2”/12mm thick strips.Chopped the bell pepper into 1/2”-3/4”/12-18mm cubes. Cut the cucumber into 1/2”/12mm cubes. Diced the tomatoes. Cut the avocado into 1/2”/12mm cubes and scoop out.

4. Layer all the vegetable ingredients in a large bowl. Add on the tortilla chips and pour over the marinated chickpeas and dressing. Toss and serve immediately.

Notes

*Smaller chip shapes are best. You can also make your own by cutting corn tortillas into strips and shallow frying them until golden brown. Homemade chips will need more salt in the dressing.

Prepping ahead of time:

All vegetables except the avocado can be chopped in advance and stored separately for up to 1 day. Marinated chickpeas can be stored in the fridge for up to 1 day. Bring to room temperature before using.

TIPS, VARIATIONS, AND SUBSTITUTIONS

🌮 Pinto beans or black beans – Instead of just chickpeas, you can also add pinto beans or black beans. These beans add different textures and flavors, making your vegetarian taco salad more exciting.

🌮 Grated vegan cheese – Top your salad with some grated vegan cheese for an extra creamy and tangy flavor. This makes the salad feel more like a traditional taco.

🌮 Crispy tortilla strips – For added crunch, you can use crispy tortilla strips in addition to tortilla chips as a topping. They add a satisfying texture to the salad.

🌮 Fresh cilantro or parsley – Fresh cilantro is a classic in taco salads, but if you’re not a fan, parsley is a good substitute. Both herbs add a fresh, vibrant flavor.

🌮 Guacamole – If you don’t have avocado, you can just add a drizzle of guacamole to enhance the richness of the salad.

🌮 Lemon juice – Lemon juice may be an alternative to lime juice. It also adds a zesty kick to the dressing. It helps to balance the flavors and keep the salad fresh.

🌮 Vegan sour cream or yogurt – A dollop of sour cream or plain yogurt can add a creamy texture and slightly tangy taste, making the salad even more delicious.

🌮 Tofu crumbles – Adding some tofu crumbles can make the salad heartier.

🌮 Diced mango or pineapple – For a sweet contrast, also add diced mango or pineapple. The sweetness pairs wonderfully with the tangy and spicy elements.

🌮 Corn kernels or canned corn – Adding corn gives a slight sweetness and additional texture to your salad. Use fresh, canned, or frozen corn depending on what you have.

🌮 Quinoa or brown rice – To make it more filling, also use quinoa or brown rice as a base. They soak up the flavors nicely and add extra nutrients.

HOW TO STORE

Refrigeration

Salad Components: Store the chopped veggies, such as lettuce, tomatoes, and bell peppers, separately in airtight containers. This helps them stay fresh and crisp. You can store these for up to 3 days.
Dressing: Keep the creamy salsa dressing in a separate container. Mix to coat right before serving to avoid soggy salad. The dressing can be refrigerated for up to a week.
Chickpeas and Marinated Ingredients: Store the marinated chickpeas in an airtight container. These can be kept in the fridge for up to 3 days. Bring them to room temperature before adding to the salad.
Leftovers: If you have leftover assembled salad, store it in an airtight container. It can last up to 2 days in the fridge but may lose some crunch.

Meal Prep

Double the Recipe: If you’re preparing for a crowd or planning for multiple meals, double the recipe. Store the extra components as mentioned above to maintain freshness.
Prepping Ahead: Chop all the veggies except avocado ahead of time. Store them in separate containers. Add the avocado and coat right before serving to keep it from browning.

Freezing

Not Recommended: Freezing the salad is not recommended as it can compromise the texture of the fresh veggies and creamy dressing.

MORE SALAD RECIPES TO TRY

FREQUENTLY ASKED QUESTIONS

HOW DO I KEEP THE SALAD FRESH?

To keep things fresh, store the dressing separately and mix to coat the salad just before serving. This prevents the veggies from becoming soggy.

CAN I USE STORE-BOUGHT DRESSING?

Yes, if you’re short on time, a store-bought creamy salsa dressing can be a painless alternative. Just make sure to choose one that you love.

CAN I ADD EXTRA VEGETABLES?

Yes, feel free to add any vegetables you are currently craving. Diced bell peppers, corn kernels, or even peas can make great additions. Remember, the goal was simple: to create a veggie-packed, delicious salad.

WHAT IF I DON’T LIKE AVOCADO?

If you’re not a fan of avocado, you can use a drizzle of guacamole or omit it entirely. You can also add other creamy elements like a dollop of sour cream or plain yogurt.

CAN I MAKE THIS SALAD FOR A LARGE CROWD?

Yes, this salad is perfect for large gatherings. Double the recipe and prepare the components ahead of time. Assemble the salad just before serving for best results. It’ll be fun and a huge hit at your event!

HOW CAN I AVOID SOGGY CHIPS?

To avoid soggy chips, add the tortilla chips just before serving. You can also serve the chips on the side for people to add as they eat.

Vegan/Vegetarian Meatless Taco Salad