How do I get my lentils crispy for this taco salad?

To achieve crispy lentils, combine them with olive oil, lemon juice, garlic powder, chili powder, paprika, oregano, salt, pepper, and chili flakes, then bake on parchment paper at 425 degreesF for 20 minutes, stirring often.

Can I make the cilantro lime dressing ahead of time?

Yes, the cilantro lime dressing, made with vegan yogurt, fresh cilantro, lime juice, and garlic, can be prepared in advance and stored in the refrigerator until you're ready to assemble the salad.

What's the best way to assemble this taco salad?

You can either create a beautiful platter-style salad or simply toss everything together in a large bowl with your desired amount of dressing, once the crispy lentils have cooled slightly.

Can I use different beans instead of black beans?

While black beans are specified, you could substitute them with pinto beans or kidney beans if preferred, though this may slightly alter the traditional taco salad flavor profile.

How should I store leftover vegan taco salad?

For best results, store the dressing separately from the main salad components. Leftover salad ingredients, without dressing, can be kept in an airtight container in the refrigerator for 1-2 days to maintain freshness and crispness.

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Taco Salad
[Vegan]

MK By: Maria Koutsogiannis

Author Bio

Maria’s fierce honesty and stripped-back approach to sharing her journey to self-love through overcoming an... Read More

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Vegan taco salad with crispy lentils, lettuce, avocado, black beans, corn, jalapenos, cilantro-lime.

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Discover more recipes with these ingredients

Taco Salad [Vegan]

Dairy Free

Vegan

This vegan taco salad recipe is seriously the best for a summer meal, or for an easy meal prep recipe. It's easy, delicious, and loaded with protein.

Ingredients You Need for Taco Salad [Vegan]

For the Taco Salad:

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 tablespoons olive oil
Juice of 1 lemon
1 tablespoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Dash of red chili flakes

For the Cilantro Lime Dressing:

1 cup of vegan yogurt
1 bunch of fresh cilantro, washed
2 tablespoons olive oil
Juice of 1 lime
1 teaspoon sea salt
1/2 teaspoon black pepper
2 cloves of garlic

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How to Prepare Taco Salad [Vegan]

Preheat oven to 425°F 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 bake, 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.