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Vegan Taco Salad with Homemade Tortilla Chips

vegan taco salad ingredients in a white bowl

One thing I love most about summer is salads. We typically have taco night about once a week. Instead of traditional tacos, I like to create healthier recipes like this one for a vegan taco salad. With the right ingredients, it’s not only delicious but also nutritious. Scoop it up with our homemade corn chips too. YUM!!

I’m not always a fan of vegan “meat” substitutes, so I make this one full of veggie goodness. With the mushroom mix and beans I use, you won’t miss it either.

Dietitian’s tip: Garbanzos — also known as chickpeas — and black beans are an excellent source of soluble fiber, the type of fiber that can help control blood cholesterol and blood sugar levels. They are a perfect ingredient for this vegan taco salad.

Why Try a Vegan Diet?

You don’t need to become 100% vegan, but it is worth trying it once a week. For example, I do no-meat Mondays.

What are the benefits of eating vegan?

Studies show that vegans have better heart health and lower odds of having certain diseases. Those who skip meat have less of a chance of becoming obese or getting heart disease, high cholesterol, and high blood pressure. Vegans are also less likely to get diabetes and some kinds of cancer, especially cancers of the GI tract and the breast, ovaries, and uterus in women.


You may even live longer by going vegan. Eating more vegetables, less meat and dairy may help you cut down on your daily calories, which can help you better control your weight. Vegans tend to have a lower BMI than people who eat a meat-based diet.

Vegans tend to consume a diet that has better nutrition overall. Fruits, vegetables, whole grains, and nuts are staples of the vegan diet. These foods are rich in antioxidants, fiber, and other nutritious vitamins and minerals that help protect against diseases like diabetes and cancer.

Vegan Taco Salad


  • 2 cans Rotel Fire Roasted Tomatoes with Green Chilies
  • 2 tablespoons cup extra-virgin olive oil
  • 1 can (15 ounces) black beans, rinsed and drained
  • One medium red onion, diced
  • 1 can sweet corn – brown in a skillet for extra flavor if you’d like
  • 8 cherry tomatoes quartered
  • 6 lettuce leaves – Romain hearts work well as they are nice and crunchy
  • 1/2 cup celery, finely chopped
mushroom "meat" in skillet


  • 2 cups sliced baby portobello mushrooms, or mushrooms of choice
  • 1 cup raw walnuts
  • 10 sun-dried tomatoes (not in oil)
  • 1 teaspoon minced garlic
  • 3 Tablespoons adobo sauce (not the peppers; just the sauce from the can)
  • 1 taco seasoning packet
  • 1/4 cup water ( for cooking)

You might also like: Superfood Salad with Quinoa, Chickpea and Kale


Heat the mushroom “taco meat” in a non-stick skillet. Combine with other ingredients and serve immediately, or refrigerate it to heat another night.

Baked Tortilla Chips – Great for Scooping your Vegan Taco Salad

Baking your tortilla chips is a healthy alternative to buying those that are often fried in oil. It’s also a cost-effective way to make chips to your taste.

homemade taco chips on a baking sheet


  • Buy a pack fo corn tortillas
  • Preheat the oven to 350 degrees
  • Slice the tortillas like a pizza into 6 sections
  • Lay them out in a single layer on a baking sheet
  • Bake the tortilla wedges for approximately 6 minutes
  • Turn over wedges with tongs
  • Sprinkle a little salt and back for 6-9 minutes more
  • When they are just beginning to get a golden color, remove them and let them cool
  • Sprinkle with more salt and serve

Have you ever tried a vegan recipe? If not, this Vegan Taco Salad with homemade chips is a great way to give it a try.

You might also like: Sweet and Spicy Mango Habanero Salsa

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  1. Judy says:

    From your photo it looks like there are green and red peppers?

  2. Dona says:

    It was SO good!! Your pictures are absolutely stunning and I am so jealous!

  3. Delicious! with taste we all have to take care of or gums and teeth. It also a part of our health and fitness. I wanna say you thanks for sharing this post..

  4. Salad says:

    Great recipe. Thanks for sharing. It’s ideal for people who care their health and control their diet, not only vegeterians as you mentioned. And garbanzos gives absolutelly increadible taste. One of the reasons I became vegetarian due to weight issues and because of set of possibilities to enjoy unusul tastes.

  5. I’ve never even had garbanzo beans before, but these up close photos of this salad are definitely making me want to try them!

  6. You will not believe this, but I just became a fan of chickpeas just a couple of weeks ago. I didn’t realize they were the same thing as garbanzos, and for some reason I kept ignoring the cans of garbanzo beans at the grocery store aisle! Now that I’ve “discovered” them, I’m hoarding all the chickpea recipes I can get, including this! 🙂

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