30 Minute Meals
Vegan Taco Salad
Prep
15 minutes
Cook
15 minutes
Yield
3 Servings
🌮 Tacos + 🥗 salad = the ultimate plant-based power meal! This vegan taco salad features spiced crispy lentils, fresh veggies, and zesty lime-cilantro dressing for a 30-minute dinner that's nutritious, delicious, and totally customizable.
I love a good taco salad. Tacos are amazing, and salad is so healthy and nutritious, so when you mix the two, you get a surprisingly delicious match made in heaven. You’ll want to make this vegan taco salad recipe again and again for dinner, meal prep, or a side dish. It’s packed with flavor, fiber, and protein from the lentils and black beans and is seriously versatile.
❤️ Why You’ll Love Vegan Taco Salad
- Quick: Made in less than 30 minutes, perfect for busy weeknights.
- Healthy: Loaded with veggies and lentils, this vegan taco salad recipe is truly nutrient-dense.
- Versatile: Add your favorite veggies and protein, or switch up with what you have on hand or need to use up.
🍲 Ingredients
Lentils – The star protein in this vegan taco salad that creates that satisfying “taco meat” texture. Lentils are nutritional powerhouses that help lower cholesterol, improve heart and digestive health, stabilize blood sugar, and provide lasting energy. They’re high in both fiber and protein, making this salad filling and nourishing.
Spices – The perfect blend of seasonings transforms simple lentils into crave-worthy “taco meat.” The combination of garlic powder, chili powder, paprika, and oregano creates an authentic taco flavor without any animal products. For an even quicker version, store-bought taco seasoning works perfectly, too.
👩🍳 How to Make Vegan Taco Salad
1. Preheat oven to 425F and line a baking sheet with parchment paper.
2. Prep the ingredients for the salad and set them aside.
3. Grab a large bowl or tray that you will be serving the salad on and set aside
4. To the large bowl, combine all the lentil ingredients together and stir till well combined. Transfer to the parchment-lined baking sheet and cook for 20 minutes or until crispy. Check and stir them often to avoid burning.
5. While that bakes, make the dressing by adding all the ingredients to a deep jar or blender and blend till smooth using a blender or hand blender.
6. Once the lentils are cooked, let them cool slightly.
7. Assemble the salad by creating a platter-style salad or simply tossing everything together in a bowl with your desired amount of dressing.
🗒 Tips and Tricks
- Lentils: Stir the baking lentils frequently for even crispiness.
- Assembly: Create a platter-style presentation for impressive serving.
- Dressing: Add dressing only when ready to eat for optimal freshness.
- Variations: Think of this as a taco in salad form – use your favorite taco toppings.
🗒 Substitutions
Just like regular tacos, this Vegan Taco Salad can be made with so many different ingredients. Looking for some inspiration? Try these:
- Protein: Chickpeas or white beans can replace lentils for a different texture. If you are not vegan you can use any meat that you would use in a taco.
- Greens: Any lettuce variety works well as the base.
- Dressing: Store-bought salsa and vegan sour cream can replace homemade dressing.
- Vegetables: Use whatever you have on hand – bell peppers, radishes, or corn all work beautifully.
🗒 Best served with
👝 How to Store Leftovers
The salad is best enjoyed fresh. Only top with dressing when ready to eat. Once cooled, store crispy lentils in an airtight container at room temperature for 5-7 days.
🤔 Common Questions
Spread them in a single layer on the baking sheet; don’t overcrowd, and stir them occasionally during baking. Extending the baking time by a few minutes can also help achieve extra crispiness.
Yes! Prepare all components separately and store them individually. The crispy lentils can be made ahead and stored at room temperature. Prepare the dressing and chop the vegetables in advance, then assemble when ready to eat.
Absolutely. Combining fiber-rich lentils, black beans, and plenty of vegetables makes this a satisfying main course. If you need additional substance, add some cooked quinoa or brown rice.
Yes, the lentils can be baked without oil by using a small amount of vegetable broth or aquafaba (chickpea liquid) to help the spices adhere.
For the dressing, substitute avocado for oil to maintain creaminess.
Get creative with crushed tortilla chips, vegan cheese, guacamole, pickled jalapeños, corn, or diced mango for a touch of sweetness.
Vegan Taco Salad
Ingredients
- 1 large head of lettuce chopped
- 1 cup of tomatoes chopped
- 3/4 cup of black beans
- 1/2 cup corn grilled or cooked
- 1 avocado sliced
- Large handful of cilantro
- 1/2-3/4 cup corn tortillas or nachos of choice crumbled
- 1/4 cup pickled jalapeños chopped
For the Lentils:
- 1 550 mL can of lentils washed, strained and dried
- 2 tbsp. Olive oil
- Juice of 1 lemon
- 1 tbsp. Garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- Dash of red chili flakes
For the Cilantro Lime Dressing:
- 1 cup of vegan yogurt or greek yogurt
- 1 bunch of fresh cilantro washed
- 2 tbsp. Olive oil
- Juice of 1 lime
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 cloves of garlic
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper.
- Prep the ingredients for the salad and set them aside.
- Grab a large bowl or tray that you will be serving the salad on and set aside.
- To the large bowl, combine all the lentil ingredients together and stir till well combined. Transfer to the parchment-lined baking sheet and cook for 20 minutes or until crispy. Check and stir them often to avoid burning.
- While that bakes, make the dressing by adding all the ingredients to a deep jar or blender and blend till smooth using a blender or hand blender.
- Once the lentils are cooked, let them cool slightly.
- Assemble the salad by creating a platter-style salad or simply tossing everything together in a boll with your desired amount of dressing.
This is so good! I am not a vegan but wanted to serve something tasty to vegan friends. This recipe is now a staple in our house even when we are eating alone. Thank you!
Thank you so much, Debbie! That makes me so happy!
Youre beautiful AND you’re a good cook! haha
haha thanks!!!