Welcome to our collection of 25 easy vegan salad recipes that show the versatility and creativity of plant–based cooking.
From crisp, garden-fresh creations bursting with colorful vegetables to hearty grain–based bowls packed with protein and flavor, each recipe in this roundup celebrates vegetables.
Whether you’re craving a light lunch, a satisfying side dish, or a wholesome dinner option, these recipes will inspire you aplenty.
Whether you’re looking for vegan protein inspiration or exploring the world of plant-based cuisine, there’s something here for everyone to enjoy.
Some plant-based protein sources that are used in this list are:
- Tofu
- Chickpeas
- Beans
- Lentils
- Nuts and seeds
- Dairy–free products, yogurt, and vegan cheese alternatives.
- Protein–rich grains, such as quinoa, barley, and millet.
Our best vegan salad recipes
1. Vegetable couscous salad
Couscous with vegetables is a delicious and colorful way of serving couscous.
This is an easy Mediterranean–inspired recipe that you can make in less than 30 minutes with seasonal veggies and herbs.
2. Vinegar cabbage slaw
This vinegar cabbage slaw is an easy, crunchy, fresh vegetable side dish like a regular coleslaw.
This wholesome version has apples, walnuts, and a creamy mustard vinaigrette – a wonderfully sweet and acidic combination.
3. Zucchini salad
This raw zucchini salad is a refreshing, bright green summer salad.
We marinate zucchini and add cherry tomatoes and roasted pine nuts; it’s great for bringing to potlucks and summer barbecues.
4. Fattoush salad
This green and crispy fattoush salad has plenty of fresh tomato and cucumber and is topped with delicious fried pita pieces.
You can add extra healthy fats with tahini sauce, a quick dressing that takes just 5 minutes to prepare.
5. Green bean salad
This tender green bean salad with a creamy mustard dressing is the easiest and tastiest.
Add fresh tomatoes, red onions, and shaved almonds for a colorful and crispy topping.
6. Vegan egg salad
This tofu recipe is a delicious sandwich–perfect salad idea for brunch, lunch, and light dinners.
Firm tofu and extra firm tofu mimic boiled eggs incredibly well. You must cut it into small pieces and mix it with vegan mayonnaise and fresh herbs.
7. Tahini salad
Easy and quick to make, tahini salad pairs well with most main Mediterranean and Middle–Eastern dishes.
This tahini salad has the perfect balance of crispy greens and a creamy dressing. It’s excellent as a base salad for lunch and dinner, with roasted chickpeas added as protein.
8. Vegan pasta salad
Next on our list is a light pasta salad that is excellent for a vegan lunch or light summer dinner. This vegan salad is ideal for make-ahead lunches and dinners—for work or at home.
It is incredibly nutritious, full of healthy vitamins, and will please kids and adults alike.
9. Tofu salad
This tofu salad recipe is a crunchy, healthy bowl of fresh greens and fried jerky-like tofu – perfect for lunch or dinner.
Drizzle your salad with a creamy tahini sauce and sprinkle with sesame seeds for added healthy fats.
10. Vegan potato salad
This summer-friendly, creamy, fresh vegan potato salad with homemade mayonnaise is great for potlucks, barbecues, and picnics.
For a complete meal, serve it next to falafel, grilled tofu, or meatballs.
11. Chickpea salad
This chickpea salad recipe with tomatoes and arugula is simple and fulfilling.
It’s excellent for a quick lunch or vegetarian dinner, as a starter, or as a side dish.
12. Rice salad
This easy rice salad is adapted from Italian rice salad traditions, and it’s the perfect summer dish, easy to prepare in advance and bring to picnics.
It’s a naturally vegan salad recipe with plenty of healthy fiber and vitamins.
13. Chickpea Pasta salad
Get your plant–based protein wholesomely with chickpeas, fresh greens, and pasta.
This chickpea pasta salad is a quick and healthy recipe that takes less than 20 minutes to prepare.
14. Lentil salad
The vegan lentil salad is satisfying, colorful, and packed with plant-based protein, fiber, vitamins, and minerals.
Enjoy this lentil recipe as a standalone meal, with pita bread, in a wrap, or as a side dish – it takes just 10 minutes to prepare.
16. Chickpea Quinoa Salad
This chickpea quinoa salad offers a nutritious, naturally vegan, gluten-free meal to please the pickiest eaters.
It’s easy to make, ready in 25 minutes, and an excellent vegan lunchbox option.
16. Lentil carrot salad
Lentil carrot salad is an aromatic recipe with tender boiled carrots, lentils, fragrant ground cumin, and fresh herbs.
It’s a great lunch idea and meal-prep-friendly as it keeps well in the fridge for several days.
17. Couscous salad
This couscous salad is easy, fresh, crispy, and nutritious.
Toss it with a simple homemade lemon vinaigrette and fresh herbs to make this easy, delicious, and healthy meal.
18. Farro salad
This farro salad is a crunchy, refreshing dish you can enjoy as a healthy dinner.
Pick your favorite veggies, cook them on a pan, and drizzle with a creamy cumin dressing for a Mediterranean taste infusion.
19. Avocado salad
Indulge in the creamy decadence of avocado salad, where ripe avocados mingle with crisp cherry tomatoes for freshness.
This vibrant vegan dish celebrates simplicity and flavor. It can quickly be upgraded to a meal with bruschetta, hummus, or pita bread on the side.
20. Cauliflower salad
Our creamy vegan cauliflower salad does not contain bacon, mayonnaise, or dairy.
We roast the cauliflower florets with olive oil and toss them in a velvety smooth tahini dressing.
Serve as a wholesome lunch or a colorful dinner; it’s a Mediterranean–inspired dish your family will love.
21. Mashed chickpea salad
Mashed chickpeas with vegan mayonnaise make a perfect sandwich filling and potato topping.
This mashed chickpea salad is creamy and tangy, and it tastes a little bit like tuna. It’s a quick vegan salad that can be ready in 10 minutes, and no cooking is required.
22. Sweet potato lentil salad
Lentils and roasted sweet potatoes, married by a Mediterranean-tasting cumin and paprika dressing, are a match made in heaven!
A wholesome and flavor–packed meal, this recipe has claimed one of the highest spots on our top 10 favorite salads list.
23. Black bean salad
This black bean salad with tender roasted sweet potatoes is a fiber-rich vegan salad idea.
Inspired by Mexican flavors, this recipe is perfect for making ahead and eating for a nutritious lunch or dinner with sour cream and guacamole.
24. Kale salad
This vibrant, vitamin–packed kale salad adds color and flavor to your table.
It’s excellent as a starter or side dish for a memorable holiday meal during the winter holidays, and it’s excellent as an easy lunch or dinner.
25. Carrot salad
This colorful and raw carrot salad is a great appetizer, side dish, or lunch idea. Add chickpeas and slivered almonds for extra fat and protein.
What makes this vegan salad special is the creamy and slightly sweet mustard dressing – a must-try salad.
Vegan salad recipes as a meal
Protein-rich toppings:
Healthy fat toppings and dressings
- Guacamole (avocado, red onion, lime juice, salt, etc.)
- Avocado spread (tahini, avocado, garlic, lemon juice, salt.)
- Vegan mayonnaise (soy milk, vegetable oil, mustard, lemon juice, etc.)
- 5-minute tahini sauce (lemon, tahini, water, garlic, etc.)
- Dukkah (hazelnuts, pine nuts, coriander, cumin seeds, etc.)
- Baba ganoush (roasted eggplant, tahini, cumin, garlic, etc.)
Vegan salad recipes with bread
These bowls and salads can be used for vegan lunches and easy dinners, especially when paired with ancient grains and bread:
- 5-minute couscous
- Italian flatbread (flour, water, olive oil, etc.)
- Naan bread (flour, instant dry yeast, sugar, water, etc.)
- Pita bread (instant dry yeast, flour, olive oil, etc.)
- Focaccia (rosemary, salt, flour, instant dry yeast, olive oil, etc.)
How to store vegan salads
Store the vegan salads in a bowl covered with a lid or in an airtight container in the fridge for up to 3 days.
Remove it from the fridge 30 minutes before serving to maximize its flavor. We do not recommend freezing the salads.
For many more 30-minute meal ideas, check out our 30-minute meal category page.
Vegan Salad Recipes: Chickpea Salad
Ingredients
For the salad
- 1 can (15 ounces) chickpeas or 1½ cups of cooked chickpeas, drained
- 1½ cups cherry tomatoes halved
- 1½ cups cucumber diced
- ½ cup olives sliced
- ⅓ cup red onion chopped
- ½ cup corn
- ⅓ cup parsley chopped
- 1 ripe avocado optional, diced
For the dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice sub apple cider vinegar
- 1 tablespoon mustard yellow or Dijon
- 1 tablespoon maple syrup sub honey
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon ground cumin optional
Instructions
- To a large bowl, add 1 can (15 ounces) chickpeas (drained), 1½ cups cherry tomatoes (halved), 1½ cups cucumber (diced), ½ cup olives (sliced), ⅓ cup red onion (chopped), ½ cup corn, ⅓ cup parsley (chopped), and 1 ripe avocado (diced).
- In a small bowl, whisk 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 tablespoon maple syrup, ¾ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon ground cumin.
- Pour dressing over salad and toss well.
Variations
- Pasta: boil ½ pound of pasta in plenty of salted water as per package instructions. Drain it, cool it down under running water, and add it to the chickpea salad.
- Farro: rinse 1 cup of farro and cook it in vegetable broth as per package instructions. Let cool down then add it to the salad.
- Quinoa: rinse and boil 1 cup of quinoa in 2 cups of lightly salted water for 10-15 minutes. Let it cool down then add it to the salad.
Notes
Nutrition
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Hi! We are Nico & Louise
Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.
Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.
Easy right?
Thank you
My vegan son has returned home, he is quite underweight – and doesn’t cook much for himself unfortunately.
I have been making a lot of gorgeous vegan meals for him, including my own vegan butter, vegan ricotta, vegan dips etc etc. im getting tired of cooking so much for him now though and want him to be inspired by all my ideas and effort.
My daughter said tonight – mum he is not going to get inspired if you keep cooking all these amazing meals for him. I immediately emailed him all your online recipes. Thankyou so much for your wonderful plant based school Nico and Louise, best regards to you.
Love from a tired mum
Hi Simone,
Thank you for your kind message. What a wonderful support you are offering your family with your home-cooked meals.
I am sure that you have inspired your son and daughter to cook on their own as well. We are honoured if we can help a little bit on that journey.
Wishing you all the very best, and thank you so much for being here ❤️
Kindest,
Nico & Louise