Vegan BLT Salads
Inspired by the classic BLT sandwich, these vegan BLT salads are made with baked tofu bacon, crunchy roasted chickpeas and vegan ranch dressing. One serving packs 30 grams of protein!
Servings: 4 salads
Calories: 401kcal
Ingredients
For the BLT salads
- 1 batch baked tofu bacon
- 1 head romaine lettuce chopped; about 12 ounces
- 1 pint cherry or grape tomatoes halved
- 1 avocado sliced
- 4 ounces roasted chickpeas I like Biena for convenience; or sub croutons
For the Vegan Ranch Dressing
- 6 ounces dairy-free Greek yogurt plain & unsweetened (such as Kite Hill)
- 2-3 tablespoons lemon juice from 1 lemon
- 1 tablespoon distilled white vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill weed
Instructions
Prepare the Tofu Bacon
- If preparing tofu bacon homemade, prepare according to this recipe. Reheat the bacon for 10 minutes. Chop into pieces and serve warm with the salad.
Prepare the Ranch Dressing
- Meanwhile, prepare the vegan ranch dressing by combining the yogurt, lemon juice, vinegar, garlic powder, onion powder and dried dill. Stir together until well combined.
Assemble the Salads
- In separate bowls, arrange the romaine lettuce, tomatoes and avocado. Top with chickpeas (or croutons) and chopped tofu bacon. Serve with dressing, and enjoy!
Notes
Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Nutrition
Calories: 401kcal | Carbohydrates: 40g | Protein: 30g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 40mg | Potassium: 1118mg | Fiber: 14g | Sugar: 7g | Vitamin A: 14722IU | Vitamin C: 31mg | Calcium: 139mg | Iron: 3mg