Vegetarian Taco Salad Recipe with Chickpeas

Chickpea Taco Salad is a quick, easy, and fresh weeknight dinner idea. Loaded with fresh vegetables, and a savory chickpea taco topping, this salad is both refreshing and satisfying, perfect for summer dinners.

Jump to:

• Ingredients
• More Taco Salad Topping Ideas
• How to Make Chickpea Taco Salad Filling
• How to make taco salad
• Tips for making taco salad
• Storage
• FAQs
• Recipe

Taco Salad. Yes, I love it for all of it's refreshing flavors and crisp and crunchy textures. I like almost any salad for dinner - the bigger the better!

Taco salad is perfect for any night really, but it'll be on repeat all summer long because it takes very little heat to prepare. I always have my taco seasoning mix on hand, so I'll make a big batch of the chickpea mix to last all week, making every other dinner (and lunch!) easy to throw together.

Also, chips for dinner? Yes, please, every time.

For fun summer get-togethers, you and set up a taco bar and everyone can make their own salad!

You'll love the combo of crisp veggies, creamy avocado dressing, and crunchy tortilla chips, and you can customize it to your own preferences.

Ingredients

See the recipe card for exact amounts.

• chickpeas: You'll make a meatless taco topping with mashed chickpeas - filling and full of protein!  (see instructions for using ground beef, ground chicken, or ground turkey in the recipe card)
• taco seasoning: I make large batches of my taco seasoning mix and always have it in the pantry. My mix includes chili powder, cumin, coriander, paprika, oregano, garlic powder, onion powder, and ground cayenne pepper. You can make this one or use your favorite taco seasoning.
• vegetables: I like crisp romaine lettuce for a classic salad vibe. Try a spring mix or your favorite greens. Sweet corn, tomatoes, and black olives are my favorite topping.
• dressing: I like my avocado cilantro dressing - it's a super creamy dressing, but my kids prefer ranch dressing. Use your favorite dressing!
• tortilla chips: any tortilla chips are fine. Try multigrain or try homemade baked tortilla chips.

More Taco Salad Topping Ideas

Here are some other salad ingredients I like to use:

• Lettuce (bagged shredded lettuce makes it easy)
• Tomato, Cucumber, or chopped bell pepper: use chopped Roma tomatoes, grape tomatoes, or cherry tomatoes and sliced cucumber for a fresh addition.
• Black Beans: for a more filling salad.
• Corn: canned, frozen, or fresh corn sliced right off the cob, corn adds sweetness and a crisp texture.
• Pickled red onions and pickled jalapenos
• Guacamole
• Shredded cheese: cheddar cheese, Monterrey jack, or pepper jack are all great in taco salad.
• We like creamy dressings like ranch dressing, avocado cilantro dressing, or Caesar dressing. Try your favorite dressing like a creamy salsa dressing or a vinaigrette.
• Sour cream or yogurt
• Salsa: tomato salsa or spicy pineapple salsa are great choices.
• Pico de gallo: for a chunky salsa-like topping with fresh cilantro and lime.
• Tortilla chips: try whole or crumbled flour or corn tortillas, or crispy tortilla strips. Or try crunchy corn chips!

How to Make Chickpea Taco Salad Filling

We don't eat a lot of meat anymore in my house, so this chickpea taco topping is always on the go in the summer. My son prefers beef so I include those instructions also - check the recipe card.

First, use a fork to break up the chickpeas. You don't need to fully mash them, just break them up until they are kind of crumbly and have about the same size as ground meat when it's cooked.

Add a bit of oil to a frying pan over medium heat, add the chickpeas and fry them for a few minutes, until they dry out a bit and start getting crispy. You can start off with sauteing onion and garlic if you like, but I mostly just keep it simple.

Next, add the taco seasoning, tomato paste and sauté about a minute just open up the flavors.

Add about a quarter cup of water. Cook until the water is completely cooked off (or it'll be mushy).

Now, make your salad!

To make this taco salad completely vegan, skip the cheese or use a store-bought vegan cheese, and use a vegan dressing.

How to make taco salad

To prepare the salad, layer the bottom of your bowl or plate with lettuce. I love using bagged and prepared lettuce for this because it makes it so easy.

Then add the chickpea topping and your choice of fillings.

I usually have black beans, corn, tomatoes, olives, cucumbers, and pickled red onions. Add your chips on top – I like to crumble mine a bit because it makes it easier to eat.

Next, add your sauce on top – we like salsa, sour cream, or a dressing.

Finally, add some shredded cheese on top and it's all ready to go.

My son likes to prepare his a bit different – he mixes the lettuce with Caesar dressing first and then adds his toppings – simply meat, shredded cheese and tortilla chips!

Storage

The chickpea topping can be stored in the fridge for 4-5 days. All of the fresh vegetables will last in the fridge for a week or more along with the avocado dressing.

For the meat topping:

In a large pan, over medium heat, brown the ground beef, and then add the Taco Seasoning and the tomato paste.

Cook that for a minute or so until the spices are cooked and the tomato paste blends in. Add a little bit of water, let the whole thing heat up, and then simmer for a few minutes and then turn the heat off.

At this point, you could also add another cup of cold water mixed with one tablespoon of cornstarch and then simmer for 10 minutes. This will add a thick sauce to use taco meat instead of having flavored beef crumbles.

Recipe