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    Home » Recipes » Salad

    Vegan Taco Salad with Creamy Southwestern Dressing

    May 1, 2021 by Kaitlin

    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.)

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

    This fresh and hearty Vegan Taco Salad is packed with protein (about 23 grams 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 is tossed 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
    • Black beans
    • Sweet corn: Either 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.
    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 to use plain and unsweetened. I use Forager cashew milk yogurt.
    • Lime juice
    • Apple cider vinegar
    • Chili powder: I use mild.
    • Onion powder
    • Garlic powder
    • Pure maple syrup
    • Salt

    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 vegan main dish recipes.

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

    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 5 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    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
     
    19
    g
    29
    %
    Saturated Fat
     
    2
    g
    13
    %
    Potassium
     
    988
    mg
    28
    %
    Carbohydrates
     
    69
    g
    23
    %
    Fiber
     
    19
    g
    79
    %
    Sugar
     
    13
    g
    14
    %
    Protein
     
    23
    g
    46
    %
    Vitamin A
     
    1344
    IU
    27
    %
    Vitamin C
     
    23
    mg
    28
    %
    Calcium
     
    205
    mg
    21
    %
    Iron
     
    6
    mg
    33
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this healthy Vegan Taco Salad with Southwest Dressing, also check out:

    • Portobello Fajitas
    • Restaurant Style Blender Salsa
    • Cucumber Salad

    Follow The Garden Grazer on Instagram, Pinterest, Facebook, or RSS for more updates and inspiration.

    More Salad

    • Berry Crunch Salad with Strawberry-Balsamic Dressing
    • Lentil Quinoa Fall Salad with Maple Dressing
    • Vegan Italian Pasta Salad (Oil-Free!)
    • Summer Chopped Salad with Creamy Herb Dressing

    Reader Interactions

    Comments

    1. Celeste

      June 26, 2022 at 9:02 pm

      5 stars
      Dressing was so good. Mix of veggies was great. My guy and I both loved it.

      Reply
      • Kaitlin

        June 27, 2022 at 6:57 am

        Hello Celeste! Wonderful to hear you both enjoyed the salad and dressing. I appreciate you sharing your very kind feedback - thank you!

        Reply
    2. imsen

      February 15, 2022 at 9:09 am

      5 stars
      This salad was delicious and filling. I especially loved the dressing and the spices. I have made those twice in one week because it was so good. I highly recommend it!

      Reply
      • Kaitlin

        February 15, 2022 at 9:43 am

        Great to hear. Thanks for sharing!

        Reply
    3. Karen Goolsbee

      June 07, 2021 at 6:05 pm

      5 stars
      I love this recipe! It was absolutely delicious, and I'll be making this again soon. I'll have to find a way to layer this for a jar for school lunches. Thank you!!

      Reply
      • Kaitlin

        June 08, 2021 at 4:45 pm

        Wonderful to hear, Karen. (And great idea with turning it into a jar salad for packed lunches!)

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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