I know a vegan salad isn’t exactly groundbreaking, but hear me out.
Like most people, before I went vegan I thought that all vegans ate were huge bowls of salad, fruit, and the occasional block of tofu. How wrong I was (and this blog is evidence of that!), but I’ve still made it a personal mission to prove that salads can be delicious, and they can keep you feeling full for more than two seconds.
How to full and satisfied from our plant-based meals is something that I talk a lot about in my online program, Thriving on Plant-Based Fundamentals! In this program, I teach you everything you need to know to thrive on a plant-based diet, from what nutrients you actually need to focus on with a plant-based diet and how to get them from food or whether a supplement may be necessary, how to build a balanced plate so that you actually feel nourished, satisfied and full from your meals, what a full day of plant-based eating might look like to get all of your nutrients, meal planning on a plant-based diet, and so much more! Enrollment for this course is open until Sunday, May 24th, so make sure you grab your spot before they’re gone! Use code TOPBF20 at checkout for 20% off for a limited time!
Some of the main criteria I look for in a delicious salad are:
1. Veggies other than greens
2. Some sort of nut or seed
3. Whole grains or starchy vegetables
4. A source of plant-based protein, like beans, tofu or tempeh
6. A creamy dressing
While I’ll bend the rules on occasion (like for a delicious balsamic mixed green salad on the side of some pasta), if I’m making a vegan salad a meal, it pretty much has to meet these criteria. I’ve done the hard work for you and tested tons of different salad combinations to come up with this delicious creation (I know, you’re welcome).
Full disclosure, this salad was meant to have farro on it as well. I had the best intentions, dutifully cooking the farro ahead of time, cooling it before the photoshoot, but then completely forgot to add it. And guess what? This salad was still delicious. With that being said, feel free to add a whole grain like farro, quinoa, couscous or brown rice to bulk it up a bit and make it a more filling meal.
To meet my five criteria of this vegan salad, we use quick pickled cabbage as a vegetable alongside the leafy greens, pumpkin seeds and tahini as the seeds, roasted sweet potato for a nourishing starchy veg, crispy chickpeas for a source of plant-based protein and crunch, and a creamy dijon-tahini dressing. The result is the perfect crunchy, creamy, savory salad combo that’ll leave you actually craving a salad.
I get a lot of questions about how I get my chickpeas so crispy, and I’ve gathered some of my top tips for doing so. The first of which is to make sure you leave enough room on the baking sheet between each chickpea, so that the chickpeas actually roast rather than steam. The second is to make sure your oven is hot enough- I recommend 450 F. My third tip is that the chickpeas tend to crisp up as they cool after cooking, so try to wait a few minutes before adding them to this salad. Lastly, make sure you cook them long enough! I tend to cook my chickpeas for at least 25 minutes at 450 F, but sometimes even go a bit longer if need be. Just make sure they don’t burn!
I hope you love this vegan salad as much as I do! Make sure you send me a photo over Instagram or Pinterest if you try it out, and leave a rating and review below!
Spring Vegan Salad with Creamy Dijon Dressing
This easy spring vegan salad with creamy dijon dressing is the perfect meal or side when you're craving something nourishing, fresh and crunchy but that will keep you feeling satisfied and full! The perfect recipe to meal prep ahead of a busy week, I love relying on this salad for quick and easy lunches!
For the Salad
- 3-4 large handfuls mixed greens
- 540 mL can cooked chickpeas I used canned, drained and rinsed
- 1 large sweet potato or two medium, diced
- 1 tsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 cup pumpkin seeds
- 1 cup quick pickled cabbage
For the Dressing
- 3 tbsp tahini
- 2 tsp dijon mustard
- 1.5 tbsp nutritional yeast
- 1/4 tsp salt
- 1/2 lemon juiced
- 3 tbsp water
- 1/4 tsp garlic powder
- 1/2 tsp maple syrup
For the Quick Pickled Cabbage
- 2 cups thinly sliced red cabbage
- 3 tbsp apple cider vinegar
- 1/4 tsp salt optional
Preheat oven to 450 F.
Add drained and rinsed chickpeas and sweet potato to a larg bowl. Toss with olive oil, salt, smoked paprika and garlic powder.
Place on a baking sheet and bake for 25 minutes, until the potatoes are fork tender and chickpeas are crispy.
Meanwhile, whisk together all ingredients for the dijon dressing and set aside
In a large bowl, add sliced cabbage, apple cider vinegar and salt (optional). Massage with hands for 2-3 minutes, until the cabbage begins to wilt.
Once sweet potato and chickpeas are done, add to a serving bowl with salad greens, pumpkin seeds and quick pickled cabbage. Toss together and enjoy!
Looking for more?
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