Vegetarian

Meatless Taco Salad

by:
May  4, 2019
Photo by MTDavids
Author Notes

Simplicity. Sometimes it can be seriously overlooked. This refreshingly light salad is one of our favorite meals on a hot summer day. Ingredients are usually on hand... no trips to the store for unusual ingredients, a big plus for us since we are 30 miles from the nearest grocery store. We like this as a dinner salad or a side salad for a Mexican meal. Don't underestimate the dressing. It is a key to the overall success of this family favorite. 6 servings for a side salad or 2 very large servings as a dinner. As an interesting option, try roasting the garbanzos before adding to the salad. NOTE: The time estimate is for one person preparation. If I attempt to assist, my wife tells me prep takes much longer. —MTDavids

  • Prep time 25 minutes
  • Serves 6
Ingredients
  • 1 lettuce head, torn
  • 2 medium carrots, chopped
  • 4 green onions, chopped
  • 2 celery stalks, chopped
  • 9 radish, thinly sliced
  • 2 large tomatoes, chopped
  • 16 ounces canned garbanzo beans, rinsed and drained
  • 8 ounces medium cheddar cheese, cubed
  • 1 medium cucumber, quartered lengthwise and sliced
  • 1 large bag taco flavored chips
  • 1/2 cup French or Catalina dressing
  • 3/4 cup ranch salad dressing
  • 2 tablespoons chopped pickled jalapeno (optional)
In This Recipe
Directions
  1. Wash, dry, and prepare vegetables and place in a large salad bowl or serving bowls. Add beans and cheese. Toss well.
  2. Place in serving bowls and crumble chips over salad or place on the side as pictured. Top with Catalina (or French) and ranch dressing to taste.
  3. We like to mix the dressings together before serving, but they may be added separately to taste. If using the jalapeno, we recommend mixing it in with the dressings. Adds a nice little flavor kick.

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