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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.
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:25 mins
Total Time:30 mins
CourseMain Dish, Salad
CuisineGluten-Free, Mexican-inspired, Oil-Free, Vegan


  • 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


  • 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.


Recipe yields 9 cups salad. (About 4 large 2.25-cup servings.)
Dressing amount is a good match for a heavily-dressed salad, but only use as much as desired.
*I use Forager Cashew Milk Yogurt. Just be sure your yogurt is plain & unsweetened.

Nutrition Per Serving (Estimate)

Calories: 517 kcal | Carbohydrates: 69 g | Protein: 23 g | Fat: 19 g | Saturated Fat: 2 g | Potassium: 988 mg | Fiber: 19 g | Sugar: 13 g | Vitamin A: 1344 IU | Vitamin C: 23 mg | Calcium: 205 mg | Iron: 6 mg