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Vegan Taco Salad

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


This vegan taco salad is loaded up with all the good stuff: spicy lentil walnut taco meat, tortilla strips, all sorts of veggies, pinto beans and avocado. Ready in less than 30 minutes, it's easy to customize and perfect for a nutritious, gluten free weeknight dinner!  



Lentil Walnut Taco Meat:

  • 1/2 cup lentils, cooked according to package directions (about 1 cup cooked)
  • 3 tbsp oil
  • 1 cup onion, diced
  • 1 tbsp jalapeño, minced
  • 1 cup mushrooms, finely diced
  • 1 tbsp lime juice
  • 1/2 cup raw, unsalted walnuts, chopped
  • 1/2 tsp Kosher salt
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin

Salad ingredients: 

  • 1 head of romaine lettuce, chopped
  • 3/4 cup cherry tomatoes, halved
  • 1 15 oz. can pinto beans, drained and rinsed
  • 1/2 cup cooked corn (we used frozen)
  • Tortilla strips*
  • 1 medium avocado, diced
  • Shredded vegan cheese
  • Optional: cilantro and green onions
  • 1/2 of a thinly sliced red onion (pickled or raw) 

Lime Cumin Vinaigrette:

  • 1/3 cup avocado (or olive) oil
  • 1/4 cup lime juice
  • 2 tsp agave nectar
  • 1 1/2 tsp lime zest
  • 1/2 tsp kosher salt
  • 1/2 tsp cumin
  • 1/4-1/2 tsp red pepper flakes
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder


  1. Cook lentils according to package directions. 
  2. Meanwhile, heat olive oil in a pan over medium heat. Add the onion and jalapeño and cook for 5-6 minutes, until softened.  Add the mushrooms and cook, stirring a few times, until softened (about 5-8 minutes).
  3. Add the cooked lentils, cilantro, lime juice, walnuts, salt, chili powder, and paprika. Stir to combine thoroughly. Cook for 10 minutes over medium-low heat, stirring several times. 
  4. Whisk together all ingredients for vinaigrette. 
  5. Assemble salad with lettuce, vegan taco meat, pinto beans, tomatoes, avocado, corn, tortilla strips, vegan cheese and optional garnishes: pickled red onion, cilantro, green onion, jalapeño. Toss in dressing.


*You can also use tortilla chips and crush them up into smaller bits.

  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican-American

Keywords: vegan taco salad