As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.
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.
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
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.
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!
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.
More easy vegan summer recipes
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!
Healthy Taco Salad
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
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Charlene @ That Girl Cooks Healthy says
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. says
Yay! And it’s super easy, so it’s perfect for lunchtime!
Sophia @veggies dont bite says
This looks delicious Jenn! And you know I love the sound of that dressing!!
Jenn S. says
Thanks, Sophia! I have been using the dressing on EVERYTHING!
My Wife Makes (@MyWifeMakes) says
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. says
LOL! Thanks! It’s amazing what Photoshop can do! I finally bit the bullet and got it.
melmcdonald11@gmail.com says
Looks so good and that dressing sounds fantastic!
Jenn S. says
Thanks, Mel! The dressing is quickly becoming one of my favorite things!
Gunjan says
Salads are my first preference and this looks delish. Have to try it soon!
Jenn S. says
Thanks! It so fresh, quick and easy! You’ll love it!
jayhall896757919 says
I love any taco salad, and this sounds amazing! Can’t wait to try!
Jenn S. says
Thanks so much! Hope you love it as much as we do!
patti400 says
Great salad idea for a healthy summer dinner.
Jenn S. says
Thanks, Patti! Quick and easy is definitely best in the summer!
Michelle@healthiersteps says
Lovely salad, perfect for these summer months!
Jenn S. says
Thanks, Michelle!
chilinhtran says
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. says
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 says
Hi Jenn, thanks so much! I sent you an email and look forward to your reply 🙂
Byron Thomas says
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. says
Thanks so much Byron!
The Vegan 8 says
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. says
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 says
This looks SO fresh and delicious! Pinning!
Jenn S. says
Thanks!!
Linda @ Veganosity says
This looks great Jenn! I love the addition of the roasted chickpeas. And your cumin dressing sounds amazing. 🙂
Jenn S. says
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 says
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. says
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 says
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. says
Let me know how it goes!
Strength and Sunshine says
I am loving those smokey black beans!!! I could eat this every day!!!
Jenn S. says
They would be great in a lot of things!