Vegan Taco Salad
If you’re craving something fresh, satisfying, and full of flavour, this vegan taco salad is your answer!
Servings: 4 Servings
Calories: 397cal
Equipment
Ingredients
For the taco meat
- 15 ounce can chickpeas drained + rinsed
- 1 cup pecans
- 3 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
For the salad
- 5 cups iceberg lettuce chopped
- 15 ounce can black beans drained + rinsed
- 1 cup cherry tomatoes halved
- ½ cup corn frozen and thawed or canned
- ⅓ cup red onion diced
For the dressing (choose 1 or more)
Optional Toppings
- jalapeno, avocado slices, fresh cilantro, tortilla chips or strips
Instructions
- Add all the taco meat ingredients to your food processor and pulse until chopped, but still crumbly with lots of texture. Do not overprocess. Taste for salt and pepper, and add some if needed.
- Transfer the "meat" to a large mixing bowl and add all the remaining salad ingredients to the same bowl. Mix well.
- Choose a salad dressing from the options listed above, or anything else you'd prefer. If you plan to have leftovers, I recommend serving the dressing on each bowl, rather than mixing it into the salad, so you can store them separately to prevent sogginess.
Notes
- Do not overprocess the taco meat. You don't want it blended, so pulse until crumbled and keep lots of texture for best results.
- Store the salad and your dressing of your choice separately to keep the salad from getting soggy.
Nutrition
Calories: 397cal | Carbohydrates: 46g | Protein: 17g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Sodium: 1201mg | Potassium: 918mg | Fiber: 17g | Sugar: 5g | Vitamin A: 1078IU | Vitamin C: 16mg | Calcium: 127mg | Iron: 5mg
