Inspired by the classic BLT sandwich, these vegan BLT salads are made with baked tofu bacon, crunchy roasted chickpeas and vegan ranch dressing. Each serving packs 30 grams of protein!

As much as I love a good BLT sandwich, I have to admit, these vegan BLT salads are winning me over this summer. They have all of the same delicious flavors of a BLT sandwich but are much lighter and easier to eat outside.

I make the salads with my best baked tofu bacon, crispy roasted chickpeas for croutons, and an easy Greek yogurt ranch dressing. Altogether it makes for a protein packed salad that you’ll be craving all summer long!

Vegan BLT Salad Ingredients

  • Tofu Bacon-My baked tofu bacon is my go-to for this salad but you can use any vegan bacon you like.
  • Greek Yogurt- Kite Hill is my favorite vegan Greek yogurt. Feel free to use your favorite. Just make sure it is plain and unsweetened.
  • Lemon Juice-Essential for adding brightness and tang to the dressing.
  • White Vinegar-Adds more of neutral flavored tanginess. Can omit if desired.
  • Garlic Powder and Onion Powder-Garlic powder is a must for the dressing but the onion powder can be left out, if necessary.
  • Dried Dill- Using dried dill makes the dressing come together super fast. However, you can chop up fresh dill and add it instead, if you like.
  • Romaine Lettuce-Romaine makes the perfect crunchy base but any lettuce you like works.
  • Cherry Tomatoes-Can also use grape tomatoes or regular slicer tomatoes cut into quarters.
  • Avocado-Be sure to choose one large (or two small) avocado to have enough for 4 salads.
  • Roasted Chickpeas-We always have Beina chickpeas on hand for snacks and they make fantastic croutons! But you can also toast up bread and cut it into squares to make your own croutons, if desired.

How to Make Vegan BLT Salads

  1. Prepare the tofu bacon. You can do this a day or two in advance to save time then reheat when ready to serve.
  2. Whisk together ingredients for the dressing. This can also be prepared a day or two in advance.
  3. Assemble the salads.
  4. Serve and enjoy!

More Delicious Summer Salads To Try

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

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

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!

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

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

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!