• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Recipes
  • Recipes
  • Books
    • 40 Days of Green Smoothies
    • Bowls!
  • Recipe Videos
    • My YouTube Channel
    • Video Blogging FAQ
  • Simple Vegan Starter Guide
  • Podcast
  • Shop
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Get the vegan starter guide!
  • Latest Recipes
  • Air fryer recipes
  • Instant Pot recipes
  • My YouTube channel
  • Podcast
  • Recipe video production
  • SHOP
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Vegan recipes » Salads

    Vegan Taco Salad with Chimichurri Dressing

    Last Modified: May 6, 2022 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    A bowl of vegan taco salad on a blue table with Chimichurri dressing

    This fully loaded Vegan Taco Salad gets a flavor punch from spicy, tangy, herb-packed blender chimichurri sauce. It's a total crowd-pleaser!

    close-up of vegan taco salad in a big bowl with chimichurri drizzled on top

    This Vegan Taco Salad recipe is based on my favorite order and one of my favorite restaurants here in Atlanta: El Myriachi. They have a ton of amazing vegan options on their menu, and I love their taco salad!

    It's a pretty simple salad as-is, but what makes it special is that you can use any of the sauces on their menu as the dressing. And I get it topped with their chimichurri every time.

    Jump To:
    • About Chimichurri
    • How to Make Vegan Taco Salad
    • Make it a Meal Prep
    • How to Store
    • Vegan Taco Salad with Chimichurri Dressing

    overhead photo of a bowl of chimichurri with parsley as the garnish

    About Chimichurri

    Chimichurri is a spicy, vibrant, herb-packed Argentinian sauce. Normally, you see it as a marinade for meat, but its bright flavors go really well with veggies, too!

    Normally, you make chimichurri by mincing up all of the ingredients and stirring them together with olive oil, red wine vinegar, salt, and pepper.

    In my version, you just toss everything into the blender. This method takes only a few minutes and turns out such a flavorful sauce!

    How to Make Vegan Taco Salad

    The rest of the taco salad is just as easy to make. Pop open a box of spring mix, and divide it between your bowls, then arrange on the other toppings.

    You can use the same salad toppings as I do or use what you have -- or what you are craving -- to customize.

    This taco salad recipe uses:

    • black beans
    • corn
    • tomato
    • avocado
    • bell pepper
    • red onion
    • tortilla chips

    Just drain the beans, prep the veggies, and add everything to your bowls.

    image collage of taco salad before and after adding the dressing

    I recommend serving the dressing on the side. Since it is a bit spicy, different people might want to use more or less, to taste.

    Make it a Meal Prep

    This salad makes a great meal prep! Instead of dividing the salad ingredients between your bowls, divide them between your meal prep containers.

    Use a sauce container to keep the dressing on the side, and pour it on at lunchtime, just before you eat.

    How to Store

    If you have leftovers, you can toss the beans, corn, and veggies together. Store them separately from the dressing, because the greens will get soggy if you mix the sauce in before storing.

    The salad will keep for 4-5 days in the refrigerator, in an airtight container. Any leftover chimichurri will keep for about a week in an airtight container in the fridge.

    A bowl of vegan taco salad on a blue table with Chimichurri dressing

    Vegan Taco Salad with Chimichurri Dressing

    This fully loaded Vegan Taco Salad gets a flavor punch from blender chimichurri sauce.
    Prevent your screen from going dark
    Print Pin Rate
    Course: Main Course, Salad
    Cuisine: Vegan
    Keyword: taco salad, vegan taco salad
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 4 servings
    Calories: 550kcal
    Author: Becky Striepe

    Ingredients

    For the Chimichurri

    • ½ cup olive oil
    • ½ cup red wine vinegar
    • ½ cup fresh parsley leaves - Some stems are OK, but get rid of any large, woody stems.
    • ½ cup fresh cilantro - Some stems are OK, but get rid of any large, woody stems.
    • 2 teaspoons dried oregano - or 2 tablespoons fresh
    • 4 cloves garlic
    • 1 medium shallot - quartered
    • 1 Fresno, serrano, or jalapeno pepper - see note
    • salt and pepper - to taste

    For the Taco Salad

    • 8 cups spring mix - or baby spinach
    • 1 15-ounce can of black beans - drained and rinsed
    • 1 cup frozen corn - thawed
    • 1 cup halved grape tomatoes - or chopped tomato
    • 1 Haas avocado - chopped
    • 1 orange pepper - diced
    • ½ cup diced red onion
    • 4 ounces tortilla chips

    Instructions

    For the Chimichurri

    • Combine all of the sauce ingredients in your blender, except the salt and pepper, and puree until you have a somewhat-smooth mixture. A little bit of texture is totally ok!

    For the Taco Salad

    • Divide the spring mix between 4 large salad bowls. Top with the beans and veggies, and serve with the chimichurri on the side.

    Equipment

    • Blender

    Video

    Notes

    • You will probably only need about ½ of the chimichurri to dress your salad. The nutritional information assumes that you use half of the sauce. The leftover sauce will keep for about a week in the fridge in an airtight container. 

    Nutrition

    Calories: 550kcal
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!
    « Easy rainbow hummus in 20 minutes
    Easy vegan black beans and rice in 30 minutes »

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Have a question? Tried this recipe? Share your thoughts! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

    Footer

    ^ back to top

    As Seen On: Buzzfeed, How Stuff Works, Parade Magazine, Follow Your Kind Podcast, Peta, Curiously Veg Radio, Shape Magazine

    About

    • About Becky Striepe
    • Privacy Policy
    • About the Ads
    • Video Blogging FAQ

    Newsletter

    • Sign Up! for emails and updates

    Trending now

    • Two-ingredient Instant Pot yogurt from soy milk
    • Vegan spinach artichoke dip with garlic cashew cream
    • Crispy, flavorful air fryer tofu

    Copyright Notice

    All content Copyright © Glue & Glitter/Cattington Inc. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. You may post a short excerpt and/or one photo, as long as you provide clear credit and a link back to the original recipe or tutorial post at glueandglitter.com. Please do not repost recipes in full without my express permission.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Glue & Glitter