A healthy, satisfying Vegan Taco Salad bowl made with black beans, fresh veggies, and taco-seasoned chickpea-walnut crumbles! Then it's tossed in an easy & flavorful southwestern style dressing. (Vegan, gluten-free, oil-free.)

Vegan taco salad in a white bowl with dressing on a spoon

This Vegan Taco Salad bowl is packed with protein (about 23 grams per serving)!

We combine black beans, fresh vegetables, and taco-seasoned chickpea-walnut crumbles. These are my favorite vegan "beef" crumbles and much healthier than store-bought alternatives.

Then we'll toss it with a simple but flavorful creamy southwestern-style dressing.

Ingredients in a white bowl for vegan taco salad

Ingredients for Taco Salad

For the salad portion you will toss together in a large bowl:

Romaine lettuce
Chickpea-Walnut Taco Crumbles: These are so simple to make and add great texture. Plus protein and fiber!
Black beans: Or use pinto beans if desired.
Sweet corn: Either cooked fresh, canned, fire-roasted, etc.
Grape tomatoes or cherry tomatoes: I use these because they are so sweet and flavorful. Substitute with roma tomato or plum tomato if desired.
Red onion
Desired toppings: Tortilla chips, guacamole or avocado, fresh cilantro, etc.

Tip: You can also add cooked brown rice, Spanish rice, or quinoa for extra heartiness!

Vegan creamy southwestern-style dressing in a small jar with spoon

Ingredients for Dressing

For the creamy southwestern-style dressing you will need:

Vegan yogurt: Be sure it's plain and unsweetened. I use Forager cashew milk yogurt.
Fresh lime juice: We will need two tablespoons for this recipe. (Which is about one lime.)
Apple cider vinegar
Chili powder: I use mild.
Onion powder: Be sure your pantry spices are fresh (not expired) for best flavor.
Garlic powder
Pure maple syrup: Or substitute with another liquid sweetener.
Salt: I use fine grain salt. Use as much or as little as you'd like.

Tip: You can also add fresh cilantro and/or chipotle for some smoky spiciness!

Large white bowl with vegan taco salad and dressing on the side

For more inspiration, also browse all easy vegan dinner recipes.

Vegan Taco Salad with Creamy Southwestern Dressing

Healthy, satisfying taco salad made with black beans, fresh veggies, and taco-seasoned chickpea-walnut crumbles. Then tossed in an easy & flavorful southwestern style dressing.

5 from 10 votes

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Prep Time: 15

Cook Time: 25

Total Time: 30

Author: Kaitlin - The Garden Grazer

Course: Main Dish, Salad

Cuisine: Gluten-Free, Mexican-inspired, Oil-Free, Vegan

Servings: 4

Ingredients

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

Instructions

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.

Notes

*Yogurt: I use Forager Cashew Milk Yogurt. Just be sure your yogurt is plain and unsweetened.

Yield: Recipe makes about 9 cups salad. (Or about 4 large 2.25-cup servings.)

Dressing: The dressing amount is a good match for a heavily-dressed salad, but only use as much as desired if you prefer less.

Nutrition Per Serving (Estimate)

Nutrition Facts

Vegan Taco Salad with Creamy Southwestern Dressing

Amount per Serving

Calories

517

% Daily Value*

Fat

Saturated Fat

Potassium

988

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

1344

Vitamin C

Calcium

205

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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Vegan Taco Salad with Creamy Southwestern Dressing

Ingredients for Taco Salad

Ingredients for Dressing