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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!

Course dinner, lunch, Main Course, Salad, sauce, supper
Cuisine American
Keyword healthy dressing, healthy salad, vegan dressing, vegan salad, vegan salad recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 Mains
Author Lauren McNeill


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


  1. Preheat oven to 450 F.

  2. Add drained and rinsed chickpeas and sweet potato to a larg bowl. Toss with olive oil, salt, smoked paprika and garlic powder.

  3. Place on a baking sheet and bake for 25 minutes, until the potatoes are fork tender and chickpeas are crispy.

  4. Meanwhile, whisk together all ingredients for the dijon dressing and set aside

  5. 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.

  6. 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!