Healthy, satisfying Vegan Taco Salad made with black beans, fresh veggies, and taco-seasoned chickpea-walnut crumbles! Then tossed in an easy & flavorful southwestern style dressing. (Vegan, gluten-free, oil-free.)
This fresh & hearty Vegan Taco Salad is packed with protein (about 23g per serving) and also a variety of plant-based nutrients.
It combines black beans, fresh vegetables, and easy taco-seasoned chickpea-walnut crumbles which are my favorite vegan "beef" crumbles. And then it's tossed with a simple but flavorful creamy southwestern-style dressing.
Ingredients for Taco Salad
- Romaine lettuce
- Chickpea-Walnut Taco Crumbles
- Black beans
- Sweet corn (cooked fresh, canned, fire-roasted, etc.)
- Grape tomatoes (or cherry, roma, etc.)
- Red onion
- Any desired toppings (such as tortilla chips, guacamole or avocado, fresh cilantro, etc.)
Ingredients for Dressing
For the creamy southwestern-style dressing you'll need:
- Vegan yogurt (plain & unsweetened - I use Forager cashew milk yogurt)
- Lime juice
- Apple cider vinegar
- Chili powder (I use mild)
- Onion powder
- Garlic powder
- Pure maple syrup
You can also add fresh cilantro and/or chipotle for some smoky spiciness.
Vegan Taco Salad with Creamy Southwestern Dressing
- 1 large head romaine (4-5 cups finely chopped)
- 1 batch chickpea-walnut taco crumbles
- 15 oz. can black beans
- 1 cup sweet corn, cooked
- 5 oz. cherry/grape tomatoes (about 1 cup)
- 1/3 cup red onion (or 2-3 green onions)
- Optional for serving: tortilla strips, avocado/guacamole, cilantro
For the Creamy Southwestern Dressing:
- 1 cup vegan yogurt, plain & unsweetened* (about 10 oz.)
- 2 Tbsp. lime juice (about 1 lime)
- 1 1/2 Tbsp. apple cider vinegar
- 2 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. maple syrup
- 1/4 tsp. salt (more/less to taste)
- Optional: fresh cilantro, chipotle
- Make the chickpea-walnut taco crumbles.
- Meanwhile, make the dressing: combine all dressing ingredients in a small bowl and whisk/stir to combine. Adjust flavors if desired. Set aside.
- Finely chop romaine. Halve/quarter grape tomatoes and finely dice red onion.
- Place all salad ingredients in a large bowl (including taco crumbles when finished baking). Toss to combine.
- Place portioned salad in serving bowls and top with desired amount of dressing. Add toppings if desired. (I enjoy crumbled tortilla chips for crunch.)
- If saving for later, store salad and dressing separately in sealed containers in the fridge to preserve freshness.
Nutrition Per Serving (Estimate)
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