A healthy taco salad that’s quick and easy, but full of flavor! Inspired by veggieinspired.com

Black Bean Taco Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


  • 1 15-ounce can black beans (rinsed and drained)
  • 2 teaspoons Chili Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne (optional)
  • 1/4 cup Water
  • 1 15-ounce can chickpeas (rinsed, drained and dried really well)
  • 1 teaspoon Chili Powder
  • 1 teaspoon cumin
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cinnamon
  • 1 head green leaf lettuce (chopped)
  • 1-2 chopped tomatoes
  • 1 red bell pepper (diced)
  • 1 avocado (diced)
  • 1 cup fresh corn kernels (or frozen, thawed
  • 1 recipe Southwest Vegan Ranch Dressing


  • Preheat oven to 400 degrees F.
  • Toss chickpeas with the chili powder, cumin, salt and cinnamon.
  • Place chickpeas on a baking sheet in one even layer and bake for 20 to 30 minutes, shaking them around 1/2 way through. Chickpeas should be slightly crunchy...they will continue to crisp up as they cool. Set aside.
  • Toss the black beans with all the spices and warm in a pan over medium heat with 1/4 cup water. Stir occasionally until warmed through, about 5 to 6 minutes.
  • To assemble the salad, toss the lettuce, tomatoes, peppers, avocado and corn in a large bowl. Plate the lettuce mixture on each individual plate or bowl. Add the black beans to the individual servings and top with the crunchy roasted chickpeas. Drizzle with the Southwest Vegan Ranch Dressing.


This spice mixture isn't spicy hot, so it's great for kids too. If you'd like added heat, try adding 1/2 teaspoon chipotle powder to the black beans or topping your salad with a drizzle of spicy salsa.