Healthy Taco Salad

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

4.56 from 27 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Dishes

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 383kcal

Author: Jenn Sebestyen

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.

Video

Notes

~ 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.

~ If you are opposed to any amount of spicy heat, leave out the cayenne. If you like things extra spicy, add more.

~ 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.

~Nutrition facts calculated without Southwest Vegan Ranch Dressing.

Nutrition