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    Home » Recipes » Salads

    Healthy Taco Salad

    Published: Jun 24, 2015 · Modified: Sep 1, 2020 by Jenn Sebestyen

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    Big plate of salad with avocado, black beans, red peppers,tomatoes, corn, and crunchy roasted chickpeas.

    This Healthy Taco Salad is quick and easy, loaded with plant based protein, and full of flavor and texture! The perfect summer weeknight meal. Drizzle it with my creamy southwest-flavored vegan ranch dressing for an extra flavor boost.

    Big plate of salad with avocado, black beans, red peppers,tomatoes, corn, and crunchy roasted chickpeas.

    Summer evenings call for quick dinners that can be on the table with minimal effort. I think we all crave lighter fare and fresh ingredients when the temperatures rise, but that doesn’t mean we want the flavor to be lacking.

    This Healthy Taco Salad is fast and easy, light and fresh, and bold and flavorful. It has lots of great texture to make your mouth happy.

    Oh, and did I mention it’s also oil free, gluten free and, of course, vegan?!

    Table of Contents hide
    1 Ingredients
    2 How to make the recipe
    3 How to serve
    4 More easy vegan summer recipes
    5 Healthy Taco Salad
    Skillet of spiced black beans.

    Ingredients

    I love crisp romaine or green leaf lettuce as a base for this dish. 

    Red bell pepper, corn, and avocado bring a plentitude of vitamins, minerals, healthy fats, and antioxidants.

    Black beans provide protein, fiber, and satiety.

    I topped this healthy vegan taco salad recipe with crunchy roasted chickpeas instead of the usual tortilla strips. I loaded them up with flavor and crunch, but you won’t need any oil, making this taco salad a healthy and plant protein packed option.

    Substitutions and adaptations

    Extra veggies ~ Add in some onions, if you like, or diced jicama. Raw chopped zucchini is always great in Mexican-inspired dishes. An extra squeeze of lime over the whole thing would be delicious, too! And feel free to leave out any ingredient you don’t love.

    Protein ~ You could substitute pinto beans or vegan refried beans for the black beans, if you prefer. Or try crumbled tempeh or store-bought vegan ground “beef” instead.

    Add some heat ~ The spice mixture isn’t spicy hot, so it’s perfect for kids, too. If you’d like to add more heat, try adding ½ teaspoon of chipotle powder to the black beans, add a chopped jalapeño,  or simply drizzle your salad with a little hot salsa.

    Dressing ~ The vegan ranch dressing can be made ahead of time and stored in the fridge so it’s ready when you are. Feel free to use your favorite store-bought dressing in a pinch.

    Toppings ~ Crushed tortilla chips, green onions, guacamole, salsa, shredded dairy-free cheese, or quick pickled red onions would all be great additional toppings.

    Feeding a crowd? This recipe could easily be doubled or tripled.

    dressing being poured over a taco salad

    How to make the recipe

    Please scroll down to the recipe card for exact ingredient measurements and instructions.

    This vegetarian dinner salad couldn’t be easier to make.

    • Roast chickpeas
    • Sauté black beans w/ spices
    • Layer lettuce and veggies on a plate
    • Top with the black beans, dressing, and roasted chickpeas
    • Devour!
    finished dish drizzled with vegan ranch dressing

    How to serve

    My Southwest Vegan Ranch is the perfect taco salad dressing. It’s cashew based and made with whole food ingredients.

    The southwest flavors are subtle, making it the perfect sauce for just about anything. Try it with these reader favorite Buffalo Chickpea Taquitos or this hearty Meatless Taco Chili. 

    fork in a bowl of taco salad

    More easy vegan summer recipes

    • Creamy Balsamic Summer Pasta Salad
    • Falafel Burger with Cucumber Peanut Relish
    • Quinoa with Garden Vegetables
    • Summer White Bean Stew
    • Lemon Pasta Salad w/ Artichokes
    • Cold Cucumber Soup
    • Easy Watermelon Juice (in the blender!)
    • Sparkling Cherry Lemonade

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Big plate of salad with avocado, black beans, red peppers,tomatoes, corn, and crunchy roasted chickpeas.

    Healthy Taco Salad

    A healthy taco salad that’s quick and easy, but full of flavor!
    4.54 from 26 votes
    Print Pin Rate
    Course: Main Dishes
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 332kcal
    Author: Jenn Sebestyen

    Ingredients

    Black Beans

    • 1 can (15 oz) black beans rinsed and drained (or 1.5 cups cooked black beans)]
    • 2 teaspoons chili powder
    • ½ teaspoon salt
    • ½ teaspoon garlic powder
    • ½ teaspoon smoked paprika
    • 1 teaspoon cumin
    • ½ teaspoon cayenne optional
    • ¼ cup water

    Crunchy Roasted Chickpeas

    • 1 can (15 oz) chickpeas rinsed, drained and dried really well (or 1.5 cups cooked chickpeas)]
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • ½ teaspoon salt or to taste
    • ¼ teaspoon cinnamon

    Salad

    • 1 head green leaf or romaine lettuce chopped
    • 1-2 chopped tomatoes
    • 1 red bell pepper seeded and diced
    • 1 avocado diced
    • 1 cup fresh corn kernels or frozen, thawed

    Dressing

    • 1 batch Southwest Vegan Ranch Dressing

    Instructions

    • Preheat oven to 400°F.
    • Toss chickpeas with the chili powder, cumin, salt and cinnamon.
    • Place chickpeas on a baking sheet in one even layer and bake for 20 to 30 minutes, shaking them around ½ way through. Chickpeas should be slightly crunchy…they will continue to crisp up as they cool. Set aside.
    • Toss the black beans with all the spices and warm in a pan over medium heat with ¼ cup water. Stir occasionally until warmed through, about 5 to 6 minutes.
    • To assemble the salad, toss the lettuce, tomatoes, peppers, avocado and corn in a large bowl. Plate the lettuce mixture on each individual plate or bowl. Add the black beans to the individual servings and top with the crunchy roasted chickpeas. Drizzle with the Southwest Vegan Ranch Dressing.

    Notes

    ~This spice mixture isn’t spicy hot, so it’s great for kids too. If you’d like added heat, try adding ½ teaspoon chipotle powder to the black beans or topping your salad with a drizzle of spicy salsa.
    ~Nutrition facts calculated without Southwest Vegan Ranch Dressing.

    Nutrition

    Serving: 1g | Calories: 332kcal | Carbohydrates: 51g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 793mg | Fiber: 17g | Sugar: 6g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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    Comments

    1. Sarah says

      June 24, 2020 at 5:38 pm

      I’ve made this salad several times and am never disappointed. I had to add my review because I finally made the southwest ranch and I am happily surprised! It made the dish. Thanks for sharing!

      Reply
      • Jenn Sebestyen says

        June 27, 2020 at 7:27 am

        That’s wonderful, Sarah! Thank you so much for your feedback!

        Reply
    2. Emma says

      February 24, 2020 at 6:31 pm

      Can you recommend another dressing for this salad? Unfortunately cashews hurt my stomach, and I can’t seem to find a conversion table for products you can substitute like tofu. Thanks!

      Reply
      • Jenn Sebestyen says

        February 24, 2020 at 9:45 pm

        Hi, Emma! I’m thinking you could use vegan mayo in place of the cashews and reduce the water…you may only need a few tablespoons of water, if any at all. I’m going to try it in the morning and see if it works and I’ll report back. Or any store-bought ranch that you like would work.

        Reply
      • Jenn Sebestyen says

        February 26, 2020 at 1:02 pm

        Ok, so here is what I did: 1 cup vegan mayo instead of cashews, only 1 tablespoon lemon juice, 3/4 teaspoon garlic powder instead of a garlic clove (because I just whisked it all together instead of blending), no water. All other ingredients were the same. You can add a touch more lemon juice if you want for a little more tang, but add only 1/4 teaspoon at a time because it can overwhelm quickly. You can add a tablespoon or two of water if needed to thin. It was delicious! I’m thinking I might have to write up a new post for regular ranch done this way…it’s so easy! Enjoy!

        Reply
    3. Kristen says

      September 07, 2019 at 9:26 pm

      Yummy! Great salad. Will make again. I added red onion for a little bite and cilantro for freshness. As a heads up, a little dressing goes a long way!

      Reply
      • Jenn Sebestyen says

        September 08, 2019 at 1:22 pm

        So glad you love it, Kristen! Thank you!

        Reply
    4. Lisa says

      August 30, 2017 at 8:52 pm

      Amazing salad. Love It! The dressing is awesome.5 stars

      Reply
      • Jenn S. says

        August 30, 2017 at 9:04 pm

        Thank you!

        Reply
    5. Lisa says

      August 30, 2017 at 8:50 pm

      Oh my goodness, this is probably the best salad I’ve ever had. The dressing is awesome! Thank you for this wonderful salad recipe. Love it.5 stars

      Reply
      • Jenn S. says

        August 30, 2017 at 9:04 pm

        Thank you so much, Lisa! I love hearing that – so happy you love it!

        Reply
    6. Olayinka says

      July 07, 2017 at 7:52 am

      hi Jenn! I was wondering how much is the serving size according to the nutritional facts?

      Thanks!!

      Reply
      • Jenn S. says

        July 07, 2017 at 9:02 am

        Hi! The nutrition facts were calculated based on 1/4 of the recipe. Enjoy!

        Reply
    7. Sara says

      March 26, 2017 at 8:19 pm

      This salad was amaaaaazing! Even my husband loved it and he is one of those guys that usually just doesn’t feel quite satiated with no meat.

      I didn’t use any dressing and I don’t think I will. I topped with salsa, a squeezed lime and a touch of cilantro instead. So good! Oh and I ate it with Tortilla chips as well.

      This will definitely be on the regular rotation now 🙂

      Reply
      • Jenn S. says

        March 27, 2017 at 9:47 am

        Thank you, Sara! So happy you both loved it! Love the idea of topping it with salsa, lime and cilantro – sounds perfect!! Although, I highly recommend you try the Cumin Ranch Dressing at some point – it’s so good!! 🙂 Have a great week!

        Reply
    8. Visiedieni says

      November 14, 2016 at 10:59 am

      So yummy. Loved the flavor and the texture of it. Very nice taco salad. Will definitely make it again.

      Reply
      • Jenn S. says

        November 14, 2016 at 12:36 pm

        Hi, Visiedieni. Thank you so much! Happy to hear you liked it.

        Reply
    9. Sara says

      June 12, 2016 at 6:06 pm

      My husband and I both really liked this – especially the chickpeas since they provided a different texture. We used frozen corn from the garden and stirred it in with the black beans. We’ll probably double the black bean mixture the next time, because we ran out of it. This is the first time that I’ve made the dressing; I’ll be making again for other purposes. Thanks for the YUM!

      Reply
      • Jenn S. says

        June 12, 2016 at 10:02 pm

        Yes, I love those crunchy chickpeas! Thanks, Sara! I’m so happy you both loved it. That dressing is a weekly staple around here. 🙂

        Reply
    10. Becky Striepe says

      June 07, 2016 at 11:20 am

      This looks so good. I love taco salads!

      Reply
      • Jenn S. says

        June 07, 2016 at 4:50 pm

        Me too! So much flavor! Thanks, Becky!

        Reply
    11. Kelly says

      May 19, 2016 at 10:17 am

      What a great salad, and those crispy chickpeas on top are the piece de resistance. Love your crisping method. Will have to give it a try!

      Reply
      • Jenn S. says

        May 19, 2016 at 11:29 am

        Salads always need a crunchy topping! Thanks, Kelly! Enjoy!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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