This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details. Advertisements displayed do not reflect endorsements or recommendations made by Veggie Inspired.
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.
Save this Post!
We'll email this post to you, so you can come back to it later!
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?!
Ingredients you need
Ingredient notes and substitutions
- Leafy greens ~ I love crisp romaine or green leaf lettuce as a base for this dish. Red leaf lettuce or butter lettuce would both work well, too.
- Veggies ~ Red bell pepper, corn, tomatoes, and avocado bring a plentitude of vitamins, minerals, healthy fats, and antioxidants.
Raw corn cut from the cob at its peak in the summer is so delicious, but canned corn (drained and rinsed) or thawed frozen corn will also work.
Feel free to chop large tomatoes, like beefsteak tomatoes or roma tomatoes, or use halved cherry tomatoes or grape tomatoes.
- Protein ~ Black beans provide protein, fiber, and satiety. You could substitute pinto beans or vegan refried beans for the black beans, if you prefer, or try my similar Spicy Seasoned Black Beans. Or try crumbled tempeh or store-bought vegan ground “beef” instead.
- Toppings ~ 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 making this taco salad a healthy and plant protein packed option.
More topping options: Crushed tortilla chips, sliced green onions, guacamole, salsa, shredded dairy-free cheese, fresh cilantro, or quick pickled red onions.
- Dressing ~ My Southwest Vegan Ranch is the perfect taco salad dressing. It’s cashew based and made with whole food ingredients easily in a high-speed blender.
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.
It 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 or for a nut-free option, try my Hemp Seed Dressing.
- Extras ~ Add in some onions, if you like, or diced jicama. Raw chopped zucchini is always great in Mexican-inspired dishes, like in these Vegan Enchiladas. 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.
- Add some heat ~ The spice mixture has a bit of a kick, but it isn’t too spicy hot, especially once mixed with all of the salad ingredients. If you’d like to add more heat, try adding ½ teaspoon of chipotle powder to the chickpeas or extra cayenne to the black beans, add a chopped jalapeño, or simply drizzle your salad with a little hot salsa. On the other hand, if you’re opposed to spicy heat, leave out the cayenne altogether.
- Feeding a crowd? ~ This recipe could easily be doubled or tripled.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Toss the chickpeas with spices until well coated.
- Step 2: Roast the seasoned chickpeas until crisp.
- Step 3: Sauté the black beans with spices in a skillet until warmed through.
- Step 4: Make the southwest ranch dressing.
- Step 7: Assemble the salad ingredients in a large bowl.
- Step 8: Drizzle the salad dressing over the black bean taco salad.
Serving Suggestions
This vegetarian dinner salad is hearty enough to be a meal all on its own. However, if you want to stretch it even further, try serving it with one of these tasty options.
- With other Mexican-inspired favorites: Vegan Fajitas, Mexican Burgers, or Crispy Cauliflower Tacos.
- With soup: Summer Corn Chowder, Cold Cucumber Soup, or Vegan White Bean Chili.
- With a sandwich: Pesto Tofu Sandwich, Veggie Hummus Sandwich, or Vegan BLT Sandwich.
Storage
Meal prep: The crispy roasted chickpeas, seasoned black beans, and vegan ranch dressing can all be made ahead of time. Store the roasted chickpeas in an airtight container on the counter. Make sure the chickpeas are completely cooled before transferring them to a container.
Fridge: If possible, store ingredients separately.
Freezer: I do not recommend freezing this salad.
Pro tips and tricks
~ Prep the black beans, roasted chickpeas, and salad dressing in advance so all you have to do is assemble when you’re ready to serve.
~ A bit of oil will make the chickpeas super crispy and help bring out the most flavor in the spiced black beans. However, if you need an oil-free option, leave it out.
~ Add any extra vegetables you like. Leave out the ones you don’t.
~ Any any toppings you like. Options may include: sliced green onions, shredded dairy-free cheese, fresh cilantro, or pickled red onions.
More easy vegan dinner salads
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Healthy Taco Salad
Recommended Equipment
Ingredients
Crunchy Roasted Chickpeas
- 1 can (15 oz) chickpeas rinsed, drained and dried really well (or 1.5 cups cooked chickpeas)]
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt or to taste
- ¼ teaspoon cinnamon
Black Beans
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ – ½ teaspoon cayenne optional
- 1 can (15 oz) black beans rinsed and drained (or 1.5 cups cooked black beans)]
- ¼ cup water
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
For the crunchy roasted chickpeas
- Preheat oven to 400°F.
- Toss chickpeas with the oil, chili powder, cumin, salt and cinnamon.
- Place chickpeas on a baking sheet in one even layer and bake for 20 to 25 minutes, shaking them around ½ way through. Chickpeas should be slightly crunchy…they will continue to crisp up as they cool. Set aside.
For the black beans
- Heat the oil in a non-stick skillet over medium-low heat. Add the spices and sauté, stirring constantly, for 30-60 seconds, until fragrant. Add the beans and water. Cook, stirring occasionally, until warmed through, about 5 to 6 minutes.
For the salad
- To assemble, toss the lettuce, tomatoes, peppers, avocado and corn in a large bowl. Plate the lettuce and veggies 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
~Nutrition facts calculated without Southwest Vegan Ranch Dressing.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Charlene @ That Girl Cooks Healthy
This is going to be my go-to lunch for work next week. I’m always on the hunt for a good black bean recipe. THANK YOU!
Jenn S.
Yay! And it’s super easy, so it’s perfect for lunchtime!
Sophia @veggies dont bite
This looks delicious Jenn! And you know I love the sound of that dressing!!
Jenn S.
Thanks, Sophia! I have been using the dressing on EVERYTHING!
My Wife Makes (@MyWifeMakes)
HOLY BEE HIVE ! Black Bean Taco Salads for the win. I want some — no, I want MOST of it. I’ll leave you with the smaller portion because, give me a second and the rest will all be taken by me. Another awesome recipe Jennifer, and might I add, your photos are upping up many notches (they were already great to begin with). ST-ST-ST-Stammering with the stunningness!
Jenn S.
LOL! Thanks! It’s amazing what Photoshop can do! I finally bit the bullet and got it.
melmcdonald11@gmail.com
Looks so good and that dressing sounds fantastic!
Jenn S.
Thanks, Mel! The dressing is quickly becoming one of my favorite things!
Gunjan
Salads are my first preference and this looks delish. Have to try it soon!
Jenn S.
Thanks! It so fresh, quick and easy! You’ll love it!
jayhall896757919
I love any taco salad, and this sounds amazing! Can’t wait to try!
Jenn S.
Thanks so much! Hope you love it as much as we do!
patti400
Great salad idea for a healthy summer dinner.
Jenn S.
Thanks, Patti! Quick and easy is definitely best in the summer!
Michelle@healthiersteps
Lovely salad, perfect for these summer months!
Jenn S.
Thanks, Michelle!
chilinhtran
I love the idea of this salad, it’s like eating a taco without feeling the guilt of consuming too much carbs. Thanks so much.
I love your blog and would like to invite you to become our recipe partner. Are you interested?
Jenn S.
Hi. Thanks so much. Glad you like the salad idea. Why don’t you send me an e-mail at veggieinspiredjourney@gmail.com with the details so I can look it over. Thanks!
chilinhtran
Hi Jenn, thanks so much! I sent you an email and look forward to your reply 🙂
Byron Thomas
I love everything about this recipe. I have a version of taco salad that I make too, but I’ve never tried this version of the creamy ranch dressing. Will have to try this soon!
Jenn S.
Thanks so much Byron!
The Vegan 8
Looks so delicious! Beautiful salad! You make your beans exactly like I do and this is pretty much the food we live on! Mexican food is my life! Love the added chickpeas!
Jenn S.
Ah, well, great minds think alike, Brandi! I really find that Mexican is the quickest and easiest and seems to please everyone! Can’t go wrong!
Jen
This looks SO fresh and delicious! Pinning!
Jenn S.
Thanks!!
Linda @ Veganosity
This looks great Jenn! I love the addition of the roasted chickpeas. And your cumin dressing sounds amazing. 🙂
Jenn S.
Thanks, Linda! I love roasted chickpeas as a snack and I thought they sounds perfect in place of tortillas strips! (Not that I have anything against tortilla chips….they are an addiction of mine!). 🙂
Nichole Kraft, Copyeditor at Paper Weight Editing
Those chickpeas look delish! I’ve never had luck with getting my roasted chickpeas crispy, so I’m eager to try your method. Maybe leaving out the oil is the key–all the other recipes I’ve tried call for a little olive oil to help the spices adhere to the beans, but they always come out of the oven still soft.
Thanks for sharing the recipe!
Jenn S.
Hi, Nichole! The chickpeas should just be getting crunchy when you take them out of the oven. They will continue to crisp up as they cool. Also, I store them on the counter, but leave the lid OFF the entire first day. Usually when I go to bed then I’ll put an airtight lid on them. Hope that helps! Enjoy the recipe!
Nichole Kraft, Copyeditor at Paper Weight Editing
Leaving the lid off the first day is a great idea! Thanks for the tip! I’m going grocery shopping today–I’ll be sure to pick up some chickpeas, so I can try this ASAP. 🙂
Jenn S.
Let me know how it goes!
Strength and Sunshine
I am loving those smokey black beans!!! I could eat this every day!!!
Jenn S.
They would be great in a lot of things!