Ultra-Easy Vegan Taco Salad

May 10, 2013 by Leanne Vogel October 4, 2018

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

Ingredients

Taco “meat”

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

Guacamole

• 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

Instructions

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”.

Notes

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