Vegan Taco Salad with Creamy Southwestern Dressing

Step 1

Make the chickpea-walnut taco crumbles.

Step 2

Meanwhile, make the dressing: combine all dressing ingredients in a small bowl and whisk/stir to combine. Adjust flavors if desired. Set aside.

Step 3

Finely chop romaine. Halve/quarter grape tomatoes and finely dice red onion.

Step 4

Place all salad ingredients in a large bowl (including taco crumbles when finished baking). Toss to combine.

Step 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.)

Step 6

If saving for later, store salad and dressing separately in sealed containers in the fridge to preserve freshness.