Go Back
Rachel White

7 vegan salad recipe

Fresh, vibrant vegan salads packed with texture, flavor, and simple ingredients for everyday meals.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Lunch, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Base Greens
  • 4 cups mixed greens
Protein Add-ins
  • 1 cup chickpeas
  • 1 cup cooked quinoa
Vegetables
  • 1 cup cherry tomatoes
  • 1 cucumber sliced
Dressing
  • 2 tbsp olive oil
  • 1 tbsp lemon juice

Equipment

  • Mixing Bowl
  • Knife
  • Cutting Board
  • Salad Spinner
  • Serving Bowl

Method
 

  1. Wash and dry greens until crisp and fresh.
  2. Chop vegetables into bite-sized pieces for easy eating.
  3. Combine grains, beans, and vegetables in a large bowl.
  4. Whisk dressing until smooth, then pour evenly over salad.
  5. Toss gently until coated and serve immediately.

Notes

For softer texture, add dressing early; for crunch, toss just before serving. Chill ingredients for freshness. Use firm veggies for structure. Customize flavors with herbs or nuts. Store undressed salad separately to avoid sogginess.