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). 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.
- 1 cup green lentils picked over and rinsed
- 1 small onion chopped
- ½ Tablespoon tomato paste
- ½ teaspoon sugar
- 1 Tablespoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon paprika
- 1 cup cherry tomatoes sliced in half
- ½ cup fresh cilantro leaves
- 10 ounces spicy tortilla chips I used Way Better Snacks Sweet Chili Tortilla Chips
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, 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?