• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Resources
  • About
  • Contact

Wee Little Vegans

Kid Friendly Vegan Recipes

menu icon
go to homepage
  • Recipes
  • Resources
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Resources
  • About
  • Contact
  • Subscribe
×

Home » Recipes » Main Dish

Vegan Chickpea Taco Salad

  • Facebook
  • Twitter
Jump to Recipe Print Recipe
Vegan Chickpea Taco Salad

Taco Salads were one of those meals that were always in the dinner rotation for me as a kid. We must have eaten them on a near weekly basis. It didn’t matter how often we had it, we always loved it because we got to top it anyway we wanted. For me, this always meant less meat, plenty of cheese and lots of lettuce, tomatoes, and black olives. I know black olives are not really traditional in Mexican cuisine, but I’m pretty sure a taco salad isn’t very traditional either so I’m going to go with what I like on this one. (The only reason there are no olives in the photos is because I forgot them!)

Although a lot has changed about what goes into a taco salad for me now, it still has that familiarity that reminds me of those childhood family meals. There’s also something just really fun about crunchy chips piled high with all sorts of toppings, my girls are big fans for this reason. Every time we have them no matter what day of the week it is, my littlest one proclaims it’s “Taco Tuesday” because a character in one of the newer My Little Pony movies says it. And she does it in the same shrill, excited way and it is just about the cutest thing ever.



Vegan Chickpea Taco Salad
Vegan Chickpea Taco Salad

The chickpeas are really the star of this dish, providing that quintessential taco-y flavor through a blend of spices and seasonings. You get a mild spiciness with a touch of sweetness from the corn that we love. Another important component of this dish are the chips and these semi homemade ones are perfect. Just start with your favorite vegan tortilla(I used Mission brand, which are vegan and also gluten free), slice into fourths and bake until crispy. Then load up on whatever toppings you like. I went with a bit of tomato and avocado for that creaminess you usually get with sour cream.

Vegan Chickpea Taco Salad

I love simple, quick healthy meals like this chickpea taco salad because with all we have to do in a day, sometimes there just isn’t time to spend preparing an elaborate meal. In 30 minutes or less you can have this completely customizable taco salad on the table for your family.

Vegan Chickpea Taco Salad
Vegan Chickpea Taco Salad

Was there a meal when you were a kid that you could always count on being on the dinner table?

If you try this chickpea taco salad, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!

Print
Vegan Chickpea Taco Salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course
Servings: 4
Author: Melissa
Ingredients
  • 1 can chickpeas, drained and rinsed or 1 ½ cups cooked dry chickpeas
  • ½ cup sweet corn I used frozen.
  • 2 teaspoon olive oil
  • 1 large garlic clove, minced
  • 2-3 corn tortillas See note
Taco Seasoning:
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ¾ teaspoon salt
  • ½ teaspoon paprika
  • ½ tsp garlic powder
  • ¼ teaspoon crushed red pepper optional
Toppings:
  • lettuce
  • tomato
  • salsa
  • guacamole
  • vegan sour cream
  • black olives
Instructions
Semi homemade tortilla chips:
  1. Preheat oven to 400 degrees. Stack tortillas and cut into quarters using a pizza cutter. Arrange on baking sheet leaving a little space around each and cook for 8-12 minutes until crisp and edges have browned just slightly. Watch closely to prevent burning. Remove from oven and allow to cool a few minutes to further crisp.

Taco seasoning:
  1. Combine chili, cumin, salt, paprika, garlic powder, onion powder, and red pepper in a small bowl. I used a bowl with a lid and gave it a good shake.

Taco filling:
  1. Heat olive oil in a pan or skillet and add garlic. Cook for 1-2 minutes stirring frequently. Add chickpeas and stir. Add 1-2 tablespoon of taco seasoning and stir to coat chickpeas. I used 2 tbsp. Add corn and cook until warmed, about 5-7 minutes.

  2. Assemble your taco salad how ever you like. I started with a bed of chopped lettuce and topped with chickpeas, tomatoes, avocado, and crushed chips.

Recipe Notes

I used Mission brand extra thin yellow corn tortillas. They are vegan and also gluten free.

More Main Dish

  • Sun-dried Tomato and Spinach Spaghetti Feature Image
    Sun-dried Tomato Spinach Spaghetti
  • Cabbage Stir Fry with Tofu
  • Vegan Tomato Flatbread
  • Maple Dijon Roasted Vegetable Bowl
  • Facebook
  • Twitter

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Melissa! Longtime vegan and mom of four little vegans. I share simple recipes our family loves and my tips for raising healthy, happy vegan kids.

More about me →

Popular

  • Close up of a spoon of granola resting on a baking sheet of more granola.
    Oat Free Granola
  • Strawberry Cream Cheese Puff Pastry Feature Image
    Strawberry Cream Cheese Breakfast Pastry
  • Close up of Cashew Cream Cheese in a small bowl on a wooden board.
    Cashew Cream Cheese
  • Creamy Asparagus Soup with a spoon.
    Creamy Asparagus Soup

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions

Newsletter

Sign Up! for emails and updates + receive a 7 day weekly meal plan with complete shopping list.

Contact

  • Contact
  • About
  • Work with me

Copyright © 2022 Wee Little Vegans

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT