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Vegan Taco Salad with Creamy Southwestern Dressing
5 from 30 votes

Vegan Taco Salad with Creamy Southwestern Dressing

This vegan taco salad combines crispy romaine lettuce, hearty chickpea and walnut taco crumbles, black beans, corn, cherry tomatoes, and red onion for a vibrant mix of textures. The creamy southwestern dressing, made from vegan yogurt with lime and chili powder, adds a tangy and mildly spicy flavor that binds the salad ingredients well. This salad works well as a filling lunch or light dinner, and adding crunchy tortilla strips and avocado offers additional layers of taste and texture.

Prep Time
15 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4
Calories: 517 kcal
Course: Main Course, Salad
Cuisine: Vegan, Mexican-American Fusion, gluten-free

Ingredients

  • 1 romaine lettuce 4-5 cups finely chopped, large head
  • 1 batch chickpeas taco crumbles
  • 1 batch walnuts taco crumbles
  • 15 oz. black beans canned
  • 1 cup corn sweet, cooked
  • 5 oz. cherry tomatoes about 1 cup, or grape tomatoes
  • 1/3 cup red onion (or 2-3 green onions)
  • tortilla strips optional for serving, includes guacamole
  • avocado
  • cilantro
For the Creamy Southwestern Dressing:
  • 1 cup vegan yogurt about 10 oz, plain and unsweetened
  • 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)
  • cilantro optional, fresh cilantro
  • chipotle optional, fresh cilantro

Instructions

    Cup of Yum
  1. Make the chickpea-walnut taco crumbles.
  2. Meanwhile, make the dressing: Combine all dressing ingredients in a small bowl and whisk/stir to combine. Adjust flavors if desired. Set aside.
  3. Finely chop romaine. Halve/quarter grape tomatoes and finely dice red onion.
  4. Place all salad ingredients in a large bowl (including taco crumbles when finished baking). Toss to combine.
  5. Place portioned salad in serving bowls and top with desired amount of dressing. Add toppings if desired. (I enjoy crumbled tortilla chips for crunch.)
  6. If saving for later, store salad and dressing separately in sealed containers in the fridge to preserve freshness.

Notes

  • Use plain unsweetened vegan yogurt for the dressing to control sweetness and flavor balance.
  • Store salad and dressing separately to keep the salad fresh when not serving immediately.
  • The recipe makes approximately 9 cups of salad, serving about four large portions.
  • Add tortilla strips or guacamole as toppings to enhance texture and flavor.

Nutrition Information

Calories 517kcal (26%) Carbohydrates 69g (23%) Protein 23g (46%) Fat 19g (29%) Saturated Fat 2g (10%) Potassium 988mg (21%) Fiber 19g (76%) Sugar 13g (26%) Vitamin A 1344IU (27%) Vitamin C 23mg (26%) Calcium 205mg (21%) Iron 6mg (33%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 517

% Daily Value*

Calories 517kcal 26%
Carbohydrates 69g 23%
Protein 23g 46%
Fat 19g 29%
Saturated Fat 2g 10%
Potassium 988mg 21%
Fiber 19g 76%
Sugar 13g 26%
Vitamin A 1344IU 27%
Vitamin C 23mg 26%
Calcium 205mg 21%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.