A spicy, crunchy, refreshing vegan taco salad is the perfect addition to your summertime picnics and parties. This recipe is full of flavor - you won't miss the meat!
10ouncesspicy tortilla chipsI used sweet chili Popcorners
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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.
Notes
If you don't have tomato paste, you could use two Tablespoons of ketchup in place of the tomato paste and sugar.Store leftover taco salad in an airtight container in the refrigerator. It should stay fresh for about 3 days.If you know you're going to have a lot of leftovers, you may not want to add the chips to the salad all at once, as they will get soggy in the refrigerator.