If you’re craving something fresh, satisfying, and full of flavour, this vegan taco salad is your answer! Packed with crunchy veggies, protein-rich beans, and all the zesty taco toppings you love.
This perfect bowl of goodness is nourishing and indulgent. Whether for a quick lunch or a fun dinner, this vibrant salad will have your taste buds dancing.
My veggie ground tacos inspire this vegan taco salad, and it’s so delicious that you won’t miss the meat!
Ready to dig in? Let’s taco ‘bout it!
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Ingredients
Here’s everything you’ll need to make this delicious vegan taco salad recipe.
- For the vegan “ground beef”: A mix of pecans, chickpeas, soy sauce, and taco seasoning is pulsed in your food processor for a crumbly, savoury, and delicious plant-based “meat.”
- For the salad: Lettuce, tomatoes, black beans, red onion, and corn add tons of flavour and textures to this amazing taco salad.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add the pecans, chickpeas, spices and soy sauce to your food processor.
Pulse until crumbled without overprocessing, do not blend.
Add the “meat” and all the taco salad ingredients to a large bowl and mix.
Serve your vegan taco salad with toppings of your choice.
Top your salad with jalapenos, cilantro, lime juice, and vegan crema fresca.
Variations + Substitutions
Use whatever you have on hand and add more toppings if you’d prefer.
- For the lettuce: Try romaine lettuce, green or red cabbage or a mixture.
- For the pecans: Use walnuts, almonds, cashews, or another nut you have on hand. For nut-free, use sunflower seeds or pumpkin seeds.
- Fresh vegetables: Add more veggies like black olives, cucumber, and/or fresh jalapeño.
- Black beans: No black beans on hand? Use cooked lentils, kidney beans, or more chickpeas.
- For toppings: Add broken up corn tortillas, tortilla strips, fresh lime juice, shredded vegan mozzarella cheese, avocado slices, and/or cilantro.
- Dressing: So many options! Try dairy-free sour cream, vegan creme fraiche, guacamole, tomato salsa, mango habanero salsa, or pineapple pico de gallo.
Equipment
I recommend a food processor to make the vegan taco crumbles. Pulse until combined, but make sure not to overprocess. Keep the texture chunky for best results.
Do not use a blender, as that will make the texture too soft.
Storage
Keep the dressing and the salad separate to store leftovers for another day. When stored separately, leftovers will keep refrigerated for 3-4 days.
Expert Tips
- Do not overprocess the taco meat. You don’t want it blended, so pulse until crumbled and keep lots of texture for best results.
- Store the salad and your dressing of your choice separately to keep the salad from getting soggy.
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
For the taco meat
- 15 ounce can chickpeas drained + rinsed
- 1 cup pecans
- 3 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
For the salad
- 5 cups iceberg lettuce chopped
- 15 ounce can black beans drained + rinsed
- 1 cup cherry tomatoes halved
- ½ cup corn frozen and thawed or canned
- ⅓ cup red onion diced
For the dressing (choose 1 or more)
Optional Toppings
- jalapeno, avocado slices, fresh cilantro, tortilla chips or strips
Instructions
- Add all the taco meat ingredients to your food processor and pulse until chopped, but still crumbly with lots of texture. Do not overprocess. Taste for salt and pepper, and add some if needed.
- Transfer the "meat" to a large mixing bowl and add all the remaining salad ingredients to the same bowl. Mix well.
- Choose a salad dressing from the options listed above, or anything else you'd prefer. If you plan to have leftovers, I recommend serving the dressing on each bowl, rather than mixing it into the salad, so you can store them separately to prevent sogginess.
Notes
- Do not overprocess the taco meat. You don’t want it blended, so pulse until crumbled and keep lots of texture for best results.
- Store the salad and your dressing of your choice separately to keep the salad from getting soggy.
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