Vegan Taco Salad Recipe

Large bowl of chopped lettuce, chickpeas, tomatoes, cucumber, and tortilla chips tossed together.

Vegan Taco Salad Recipe

Fresh, crunchy, and full of flavor, this Vegan Taco Salad features marinated chickpeas, creamy avocado, and zesty lime dressing—perfect as a main or side.

Course Salad

Cuisine Mexican

Prep Time 15

Resting Time 30

Total Time 45

Servings serves

Calories 437kcal

Ingredients

Dressing & Chickpeas

1 cup cooked chickpeas drained (170 g)
4 tbsp olive oil 60 ml
2 tbsp fresh lime juice 30 ml
2 tsp Dijon mustard 10 g
2 tsp maple syrup 10 ml
1 tsp ground cumin 2 g
1 tsp dried oregano 1 g
¾ tsp smoked paprika 2 g
½ tsp ground coriander 1 g
½ tsp salt 3 g
2 cloves garlic minced (10 g)
½ medium jalapeño minced, seeds removed for less spice (30 g)
2 medium green onions finely chopped (30 g)

Salad

1 small head romaine lettuce chopped (300 g)
2 medium avocados cubed (325 g)
2 medium tomatoes diced (275 g)
1 medium red or orange bell pepper cubed (125 g)
½ large English cucumber cubed (175 g)
2 cups tortilla chips or corn chips 125 g

Instructions

In a medium bowl, whisk together the olive oil, lime juice, Dijon mustard, maple syrup, cumin, oregano, smoked paprika, ground coriander, salt, garlic, jalapeño, and green onions until combined. Stir in the chickpeas, cover, and refrigerate for at least 30 minutes or up to 1 day.
While the chickpeas marinate, wash and chop the romaine into 1/2-inch strips. Dice the tomatoes, cube the bell pepper and cucumber, and cube the avocados just before assembling.
In a large serving bowl, layer the lettuce, tomatoes, bell pepper, cucumber, and avocado. Add the tortilla chips on top, then pour over the marinated chickpeas and dressing.
Gently toss to combine and serve immediately while the chips are still crisp.

Nutrition