Vegan Taco Salad with Southwestern Dressing

thegardengrazer.com

Gabby Puche

dietitian

1 large head romaine (4 to 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)

⅓ cup red onion (or 2 to 3 green onions)

Optional for serving: tortilla strips, avocado/guacamole, cilantro

subheading: For the Creamy Southwestern Dressing:

1 cup vegan yogurt, plain & unsweetened* (about 10 oz.)

2 Tbsp. lime juice (about 1 lime)

1 ½ Tbsp. apple cider vinegar

2 tsp. chili powder

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. maple syrup

¼ tsp. salt (more/less to taste)

Optional: fresh cilantro, chipotle

Directions at thegardengrazer.com

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