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Overhead shot of vibrant vegan taco salad in a bowl.

Flavorful Vegan Taco Salad Recipe: Quick Pickled Onions & Meal Prep Tips

Enjoy a satisfying and healthy Vegan Taco Salad featuring vibrant Southwestern flavors and a unique tang from quick-pickled red onions. This customizable, protein-packed meal is perfect for meal prep, offering a delicious plant-based option for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Dish, Salad
Cuisine: Mexican, Southwestern
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 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. grape tomatoes (about 1 cup)
  • 1/3 cup red onion
Creamy Southwestern Dressing
  • 1 cup vegan yogurt plain & unsweetened*
  • 2 Tbsp. lime juice
  • 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
  • fresh cilantro Optional
  • chipotle Optional
Optional for Serving
  • tortilla strips
  • avocado/guacamole
  • cilantro

Equipment

  • Small bowl
  • Large bowl
  • Whisk

Method
 

Prepare the Quick Pickled Red Onion
  1. Thinly slice the red onion and place it in a small bowl. Cover it with equal parts apple cider vinegar and water, then add a pinch of salt and a tiny bit of maple syrup. Let it sit for at least 15-20 minutes while you prepare the rest of the salad.
Craft the Chickpea-Walnut Taco Crumbles
  1. Follow your favorite recipe for these delicious crumbles. As they bake, you want them to become golden brown and slightly crisp, perfect for adding substance and texture to your salad.
Whip Up the Creamy Dressing
  1. In a small bowl, combine the vegan yogurt, lime juice, apple cider vinegar, chili powder, onion powder, garlic powder, maple syrup, and salt. Whisk everything together until it is smooth and creamy. Taste and adjust the flavors as desired. If you like a little extra kick, stir in some fresh cilantro or a pinch of chipotle.
Chop and Combine the Salad Components
  1. Finely chop the romaine lettuce. Halve or quarter the grape tomatoes, and make sure your quick-pickled red onion is drained and ready. In a large bowl, combine the chopped romaine, black beans, sweet corn, grape tomatoes, and the quick-pickled red onion. Once your chickpea-walnut taco crumbles are done and slightly cooled, add them to the bowl as well. Gently toss all the salad ingredients to combine them thoroughly.
Assemble and Serve
  1. Portion the combined salad into individual serving bowls. Drizzle your desired amount of the creamy dressing over each serving. For an ultimate crunch, add some crumbled tortilla chips right before serving. Sliced avocado or a dollop of guacamole and a sprinkle of fresh cilantro make excellent optional toppings. Enjoy your freshly assembled Vegan Taco Salad!

Notes

Use plain, unsweetened vegan yogurt for dressing. Add crispy tortilla strips and dressing just before serving to avoid sogginess. For meal prep, store all components separately; layer dressing at the bottom, then hardier veggies, crumbles, and lettuce. Nutrition information is estimated based on common ingredients and serving sizes and may vary.