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5 from 3 votes

Vegan Taco Salads with Chickpea 'Beef'

The ultimate whole food plant-based taco salad! Packed with flavor and 22g of plant powered protein.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: dinner, lunch, Salad
Cuisine: American, Mexican
Servings: 4 salads
Calories: 643kcal

Equipment

Ingredients

For the Crispy Tortilla Strips

  • 4 corn tortillas thinly sliced
  • high heat cooking spray
  • fine sea salt

For the Chickpea 'Beef'

  • 15 ounce can chickpeas drained and rinsed
  • ½ cup walnuts
  • 1.3 ounces taco seasoning choose preferred spice level
  • ½ cup water

For the Taco Salads

  • 14 ounces romaine lettuce roughly chopped
  • 15 ounce can black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen and defrosted
  • 1 bell pepper cored and finely chopped
  • 1 cup cherry or grape tomatoes halved
  • 1 bunch green onions finely chopped
  • ½ cup fresh cilantro finely chopped
  • juice of 2 limes
  • 1 avocado pitted and sliced
  • ½ cup salsa preferred spice level
  • ½ cup vegan ranch dressing

Instructions

Prepare the Crispy Tortilla Strips

  • Preheat the oven to 450°F and line a baking sheet with parchment paper or a silicone mat.
  • Place corn tortillas on a surface for cutting and slice them into ¼-inch pieces, then cut them in half in the opposite direction. Lightly coat with oil or cooking spray, sprinkle with sea salt, and bake in the oven for 10 minutes, stirring them around half way through. Remove from the oven and set aside, then reduce the oven temperature to 400°F.

Prepare the Chickpea 'Beef'

  • In a measuring cup or small bowl, combine the taco seasoning and ½ cup water. Whisk until smooth.
  • Add the walnuts to a food processor and pulse until roughly chopped. Next, add the chickpeas and the liquid taco seasoning. Pulse until a chunky consistency is achieved (as pictured in post). Make sure not to over process or it will not have the right texture.
  • Transfer the mixture to a lined baking sheet and loosely spread it out. Bake at 400°F for 15 minutes, stirring half way through. The mixture should be slightly dried out with clusters formed.

Prepare the Salads

  • While the chickpea 'beef' cooks, assemble the salads. In a large bowl, combine the black beans, corn, tomatoes, bell pepper, lime juice and cilantro. Stir until evenly mixed. Arrange the romaine amongst two large salad bowls. Top with black bean salsa and sliced avocado.
  • In a small bowl (or squeeze bottle), combine salsa and ranch dressing. Stir together until evenly combined.
  • Serve chickpea 'beef' warm on top of assembled salads drizzled with crispy tortilla strips and salsa ranch dressing, and enjoy!

Notes

Nutrition Facts are an estimate and will vary depending on specific ingredients and brands you choose.

Nutrition

Calories: 643kcal | Carbohydrates: 75g | Protein: 22g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 10g | Cholesterol: 8mg | Sodium: 1749mg | Potassium: 1574mg | Fiber: 25g | Sugar: 11g | Vitamin A: 11239IU | Vitamin C: 64mg | Calcium: 195mg | Iron: 8mg