This vegan lentil taco salad is so flavorful and filling, you won’t miss the meat! Seasoned lentils, fresh lettuce, cucumbers, tomatoes, and crispy chips combine to make a tasty salad that’s just right for a party.
One of my favorite salads is the taco salad that my mom made when we were growing up. It was so easy, but I really loved it: seasoned ground beef, cheddar cheese, Doritos, lettuce, and tomatoes. Yum. That combination of flavors equals many happy childhood summer memories for me.
I do still make that salad, but I leave out the cheese since we are dairy free now. But, I wanted to see if I could make a vegan version of taco salad.
The crunchy chips, the spicy lentils, and the fresh cilantro make this salad a light and healthy summer meal. This easy recipe is perfect for picnics or a light dinner at home.
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Ingredient Notes
- Lentils – Green lentils work well in this recipe. Black lentils would also work, but the texture is a little bit firmer than green lentils, so keep that in mind.
- Spices – Cumin, smoked paprika, chili powder, garlic powder, salt, and pepper add lots of flavor to the lentils.
- Taco Chips – I used Sweet Chili Popcorners, because that’s a brand that we are comfortable with for our allergies. There are many brands of taco chips out there, so please use the variety that is safe for your particular dietary needs.
Substitutions
- If you don’t like lentils, you can make this with beans. I think black beans or pinto beans would work well.
- If you’d like to use different vegetables, you can do that! Try bell peppers, zucchini, or shredded carrots.
- If you can’t find a seasoned nacho chip that works for you, you could always use regular tortilla chips or Fritos.
Step by Step Instructions
- Place the lentils and onions in a pot and cover with water.
- Bring the lentils to a boil, then reduce the heat and cover the pan. Cook for about 25 minutes, until the lentils are tender.
- If there is any extra water in the pan, drain that off. Stir in the tomato paste, sugar, and spices. Set aside to cool.
- Place the cooled lentil mixture in a bowl, then add the tomatoes, cilantro, lettuce, and cucumber.
- Add the seasoned tortilla chips to the bowl.
- Stir the salad to combine everything, then serve. Enjoy!
Serving Suggestions
Serve this taco salad with vegan sloppy joes, turkey tacos, or southwest pasta salad.
Disclosure: This post contains affiliate links.
Recipe
Vegan Lentil Taco Salad.
Ingredients
- 1 cup green lentils picked over and rinsed
- 1 small onion chopped
- ½ Tablespoon tomato paste
- ½ teaspoon sugar
- 1 Tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup cherry tomatoes sliced in half
- ½ cup fresh cilantro leaves
- ¾ cup cucumber diced
- 2 cups romaine lettuce thinly sliced
- 10 ounces spicy tortilla chips I used sweet chili Popcorners
Instructions
- Place the lentils and the chopped onion in a sauce pan with enough water to cover them by about one inch. Bring to a boil, and then cover the pan and reduce heat to a simmer. Cook for about 25-30 minutes until the lentils are tender.
- Drain off the excess water and add the tomato paste, sugar, and spices. Stir. Taste, and add more seasoning if desired. If you want it spicier, add more chili powder, or even some hot sauce.
- Let the lentils cool, then assemble the salad.
- Combine lentils, cilantro, cherry tomatoes, cucumber, lettuce, and tortilla chips in a large bowl and mix together.
- Serve immediately. Another option is to assemble each serving individually. This works well if you are not going to eat it all right away. It keeps the chips from getting too soggy.
Katie
Delicious recipe!
Meeling
Pinned to my salads board and shared with my vegan daughter! Looks so good!!
Caitlin
The first salad I ever loved was a taco salad. And now I love every variation of them, but never tried it with lentils! I like the sounds of that.
Kelly
I know, taco salad is the best, isn’t it! We always had it for parties and barbecues.
Natalie @ Tastes Lovely
I super want to try those chips! I love Doritos, but I panic about all the chemicals in them. You have me sold! I just love taco salads, and am loving this meat free version : )
Kelly
You need to find those chips, stat! They are SO good!
Gayle @ Pumpkin 'N Spice
Taco salad is my favorite in the summer, too! Actually all year round, but definitely when it’s hot out. I love that you gave this salad a twist with lentils…looks delish!
Kelly
Thank you so much, Gayle!
Allison
This recipe rocks! I have never actually had taco salad for some reason. My mom never made Mexican food and I totally make up for it now in my adult life lol. I love the addition of lentils! It gives it that authentic look and texture.
Growing up I remember a lot of homemade macaroni and cheese and steamed broccoli. My mom was not an enthusiastic cook hehe. But she did make great pie! We ate a lot of fruit pies in the summer.
Kelly
Thanks, Allison! You need to try taco salad! Mmm…it’s not a bad thing to have a mom who makes pies! I love pie. :)