Meatless Taco Salad

• 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)

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.

head, carrots, green onions, celery stalks, radish, tomatoes, garbanzo beans, cheddar cheese, cucumber, taco, dressing, ranch salad dressing

Taken from food52.com/recipes/80988-meatless-taco-salad (may not work)