This vegan lentil taco salad is so flavorful and filling, you won’t miss the meat!
Quick…what’s your favorite summer salad?
Mine is the taco salad that my mom made when we were growing up. It was so easy, but I really loved it: taco seasoned ground beef, cheddar cheese, Doritos, lettuce, and tomatoes. Yum. That combination of flavors equals many happy childhood summer memories for me.
I still do make that salad, but leave out the cheese since we are dairy free now. But, I wanted to make it even healthier by making a meat free version.
I recently discovered these Sweet Chili Tortilla Chips by Way Better Snacks, and I am hooked! They are so perfect in this vegan lentil taco salad. Spicy, crunchy, and they are gluten free, vegan, and free of GMOs. (Not a sponsored post, I just love these chips). Â And I love that they are not the neon orange of Doritos…I don’t have to worry that my insides are being dyed orange when I eat them. :)
The crunchy chips, the spicy lentils, and the fresh cilantro make this salad a light and healthy summer meal. So perfect for picnics or a light dinner at home.
You’ll love this vegan lentil taco salad. It’s:
- ideal for a barbecue or picnic
- very tasty for work week lunches
- gluten free and allergy friendly
Vegan Lentil Taco Salad.
Ingredients
- 1 cup green lentils picked over and rinsed
- 1 small onion chopped
- 1/2 Tablespoon tomato paste
- 1/2 teaspoon sugar
- 1 Tablespoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon paprika
- 1 cup cherry tomatoes sliced in half
- 1/2 cup fresh cilantro leaves
- 10 ounces spicy tortilla chips I used Way Better Snacks Sweet Chili Tortilla Chips
Instructions
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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.
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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.
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Let the lentils cool, then assemble the salad.
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Combine lentils, cilantro, cherry tomatoes, 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.
What summer meals do you remember from when you were a kid?
Follow along:
Delicious recipe!
Pinned to my salads board and shared with my vegan daughter! Looks so good!!
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.
I know, taco salad is the best, isn’t it! We always had it for parties and barbecues.
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 : )
You need to find those chips, stat! They are SO good!
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!
Thank you so much, Gayle!
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.
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. :)