Top 10 Delicious Vegan Salad Recipes

Are you planning to incorporate more plant-based goodness into your diet?

If yes, then you are on the correct page.

A vegan salad complies with a vegan diet and excludes all animal-based products.

Vegan salads are composed entirely of plant-based ingredients, emphasizing fruits, vegetables, nuts, seeds, legumes, and various grains. The aim is to create a delicious and nutritious dish without the use of animal-derived components such as meat, dairy, eggs, or honey.

In this blog, we’re diving deep into the art of crafting salads that not only tantalize your taste buds but also nourish your body from the inside out.

These vegan salad recipes are your passport to a world of mouthwatering salads that redefine the meaning of a ‘boring’ salad. You will be able to enjoy the perfect balance of flavours, textures, and nutritional excellence that these vegan salads promise.

Let’s begin!

Quinoa Chickpea Delight

A protein-packed powerhouse, this vegan salad combines fluffy quinoa, fibre-rich chickpeas, and a medley of fresh vegetables. The result is a vibrant and satisfying dish, elevated by a zesty olive oil and lemon dressing.

Ingredients:

• 1 cup quinoa, cooked
• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup chopped tomatoes, halved
• 1/4 cup onion, finely chopped
• 1/4 cup fresh coriander leaves, chopped
• Salt and pepper to taste

Recipe: Combine cooked quinoa, chickpeas, cucumber, chopped tomatoes, red onion, and coriander leaves in a large bowl. Drizzle with olive oil and lemon juice. Toss gently to mix and season with salt and pepper.

Mango Avocado Bliss

Experience a tropical symphony with this refreshing vegan salad. Ripe mangoes and creamy avocados join forces with crisp veggies, creating a colourful masterpiece. Drizzled with lime juice, it’s a taste of pure bliss.

Ingredients:

• 2 ripe mangoes, diced
• 2 avocados, diced
• 1 red bell pepper, chopped
• 1/4 cup red onion, finely sliced
• 1/4 cup fresh coriander leaves, chopped
• Lemon juice
• Salt and pepper to taste

Recipe: In a bowl, mix mangoes, avocados, red bell pepper, red onion, and coriander leaves. Squeeze lime juice over the salad and gently toss. Chill for 30 minutes before serving.

Spinach and Lentil Power Salad

Fuel your day with this nutrient-rich vegan salad featuring spinach, protein-packed green lentils, and a crunchy mix of shredded carrots and almonds. You can use lemon juice or apple cider vinegar to tie together the robust flavours.

Ingredients:

• 2 cups baby spinach
• 1 cup cooked green lentils
• 1 carrot, shredded
• 1/4 cup almonds, sliced
• 1/4 cup dried berries
• Lemon juice or Apple Cider Vinegar (ACV) dressing
• Salt and pepper to taste

Recipe: Combine spinach, cooked lentils, shredded carrot, sliced almonds, and dried cranberries in a bowl. Drizzle with ACV or lemon juice dressing and toss until well coated.

Chickpea Chaat Vegan Salad

Inspired by street food, this chaat salad stars boiled chickpeas, crisp cucumber, and tomatoes, all enhanced by the vibrant flavours of chaat masala and a zingy lemon dressing.

Ingredients:

• 2 cups boiled chickpeas
• 1 cucumber, finely chopped
• 1 tomato, diced
• 1/2 red onion, finely chopped
• 1 green chilli, finely chopped
• Chaat masala and lemon juice to taste

Recipe: In a large bowl, mix boiled chickpeas, cucumber, tomato, red onion, and green chilli. Sprinkle chaat masala and squeeze lemon juice over the salad. Toss gently and serve.

Beetroot and Orange Medley

A symphony of colours and flavours, this salad combines grated beetroot, juicy orange segments, and crunchy walnuts.

Ingredients:

• 2 medium-sized beetroots, grated
• 2 oranges, segmented
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup walnuts, chopped
• ACV or Lemon Juice dressing
• Salt and pepper to taste

Recipe: Combine grated beetroots, orange segments, mint leaves, and chopped walnuts in a bowl. Drizzle with lemon juice or ACV dressing and toss gently to combine.

Cabbage Peanut Crunch

Indulge in a crunchy delight with shredded cabbage, roasted peanuts, and a burst of flavour from olive oil. Simple yet flavourful, it’s a textural masterpiece with a touch of Indian-inspired goodness.

Ingredients:

• 2 cups shredded green/purple cabbage
• 1/2 cup peanuts, roasted
• 1/4 cup coriander leaves, chopped
• 1 green chilli, finely chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Recipe: In a large bowl, mix shredded cabbage, roasted peanuts, coriander leaves, and green chilli. Drizzle with olive oil, add salt to taste, and toss well before serving.

Masoor Dal Salad

Elevate red lentils in this protein-rich salad featuring masoor dal. Mixed with fresh veggies and seasoned with traditional Indian spices like chaat masala and cumin powder, it’s a delightful and nutritious option.

Ingredients:

• 1 cup cooked masoor dal (red lentils)
• 1 cucumber, diced
• 1 tomato, chopped
• 1/4 cup red onion, finely sliced
• Fresh lemon juice
• Chaat masala and cumin powder to taste

Recipe: Combine cooked masoor dal, cucumber, tomato, and red onion in a bowl. Squeeze fresh lemon juice over the salad and sprinkle chaat masala and cumin powder. Toss gently and serve.

Mediterranean Quinoa Salad

Take a journey to the Mediterranean with this vibrant vegan salad using quinoa. Chopped tomatoes, cucumber, and boiled sweet corn together, drizzled with tantalizing olive oil and lemon dressing.

Ingredients:

• 1 cup quinoa, cooked
• 1 cup chopped tomatoes
• 1 cucumber, diced
• 1/2 cup sweet corn
• 1/4 cup red onion, finely chopped
• Olive oil and lemon dressing
• Salt and pepper to taste

Recipe: Mix cooked quinoa, tomatoes, cucumber, sweet corn, and red onion in a bowl. If you are a fan of cheese, you can add crumbled feta cheese. Drizzle with olive oil and lemon dressing, toss gently, and refrigerate before serving.

Broccoli and Black Chana Sprout Salad

Elevate your salad game with the vibrant fusion of blanched broccoli and protein-packed black chana sprouts. This wholesome salad combines the crispiness of tomatoes, the freshness of cucumber, and the zing of onion.

Ingredients:

• 2 cups broccoli florets, blanched
• 1 cup black chana sprouts, boiled
• 1 cup chopped tomatoes
• 1/2 cup onion, finely chopped
• 1/2 cup cucumber, diced
• 1/4 cup fresh coriander leaves, chopped
• 1 tsp lemon juice
• 2 tablespoons olive oil
• 1 teaspoon chaat masala
• 1/2 teaspoon roasted cumin powder
• Salt and pepper to taste

Recipe: In a large bowl, combine blanched broccoli, boiled black chana sprouts, tomatoes, red onion, cucumber, and fresh coriander leaves. In a small bowl, whisk together lemon juice, olive oil, chaat masala, roasted cumin powder, salt, and pepper to create the dressing. Pour them over the salad and toss gently.

Tomato Basil Quinoa Bowl

Freshness meets simplicity in this tomato and basil-infused quinoa bowl. Cherry tomatoes, aromatic basil, and pine nuts combine for a light and flavorful salad, finished with a balsamic glaze.

Ingredients:

• 1 cup quinoa, cooked
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup pine nuts, toasted
• Balsamic glaze
• Salt and pepper to taste

Recipe: Combine cooked quinoa, cherry tomatoes, fresh basil, and toasted pine nuts in a bowl. Drizzle with balsamic glaze, season with salt and pepper, and toss gently before serving.

Summary

As we conclude this culinary adventure through vibrant vegan salads, let’s take a moment to savour the essence of plant-based goodness that has graced our plates.

These recipes aren’t just about mixing ingredients; they’re a perfect combination of colours, textures, and flavours to nourish the body.

As you experiment with these vegan salad recipes, don’t forget to infuse them with your creativity. Tweak the ingredients, play with the dressings, and let your taste buds guide you on a journey of culinary discovery.

The beauty of vegan salads lies not just in their nutritional prowess but in their adaptability to your personal preferences and seasonal variations.

Cheers to your health, happiness, and the exciting world of vegan salad creations!