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Here are my vegan salad recipes that are fresh, full of nutrients, satisfying and delicious. They pack veggies, plant-based protein, grains and flavorful dressings.

Best part? Most of them are ready in 10 minutes and keep well in the fridge.

Top view of a vegan salad recipe made with barley, cherry tomatoes, cubed avocado and served in a white bowl.

Spring has arrived, and I thought I’d round up all my vegan salads in one place to make them easy to find!

They are truly family favorites, nothing fancy, but simple salads to whip up with easy ingredients, minimal prep, and perfect all year round.

They are all tossed in quick homemade salad dressings which make a massive difference in freshness and taste, and they couldn’t be simpler to prepare.

I love them because they’re also quite versatile. So you can easily change them up throughout the week, adding your fav add-ins to make a delicious and exciting healthy meal.

No matter which recipe you choose, the whole family is sure to love these vegan salads, especially if you serve them with homemade crusty bread, warm focaccia or golden croutons. You’ll have a winner, guaranteed!

You’re welcome to scroll on down to see why I love them and what made the list.

Enjoy!

Vegan Salad Recipes

White Bean Salad

Let's start this collection of vegan salad recipes with a no-frills white bean salad that is bold, simple, and nutritious. The fluffy white beans and sliced red onion are drizzled in a tangy lemon garlic dressing. It tastes super delicious.

Lentil Tabbouleh

This amazing plant-based protein salad is full of flavor in every bite. A vegan lentil tabbouleh with a subtle spicing, exotic notes, and where the fresh parsley is the star of the show!

Moroccan Carrot Salad

The combination of flavors and textures, the exotic citrus dressing, crispy almonds, sweet dates, and refreshing mint make this carrot salad truly sensational. A delicious way to eat lots of carrots!

Italian Tomato Cucumber Salad

You hardly need a recipe to whip up such a lovely fresh salad. Combine ripe tomatoes and crunchy onion with a tangy dressing, a pinch of chili flakes and Mediterranean oregano. Fresh ingredients that pack so much flavor.

Winter Salad

This stunning vegan salad turns inexpensive root vegetables and canned chickpeas into a flavorful side dish or main salad. It's hearty, filling, and delicious. The recipe is perfect for any occasion!

Arugula Salad with Apples

Fresh, tangy and delicious, this wonderful arugula salad with crisp apples and toasted pecans makes a light everyday salad but it's also fancy enough for special occasions. And it's ready in about 10 minutes.

Vegan Cannellini Bean Salad

Here it is one of my go-to salad recipes that uses canned fluffly beans, olives, cherry tomatoes, lemon juice and extra virgin olive oil. A vegan salad that packs a protein punch and big flavors in less than 10 minutes!

Potato Salad with Olives

This simple rustic salad with olives is inspired by one I tried in Southern Italy years ago. I love its spicy-tangy flavor and texture. The soft potatoes and the olives are tossed in a tangy garlic vinaigrette, parsley and chili flakes. And they absorb all the AMAZING flavor!

Spicy chickpea salad

Another amazing vegan salad made with a handful of cupboard ingredients such as chickpeas, jarred peppers and olives. It's spicy, garlicky, with lots of zips thanks to the chili flakes and the lemon mustard dressing. It's quick, juicy, and satisfying.

Tomato Onion Salad

This salad is perfect to get the most of your fresh tomatoes and red onion. It’s quick to make, super juicy, and so AWESOME with some panini bread or focaccia served on the side. A light yet filling summer lunch or terrific BBQ side dish. Simple and delicious.

Carrot Raisin Salad

This carrot raisin salad is another great addition to our weekly routine. It looks pretty simple and quick, but the delicate balance between sweet carrots and raisins makes this salad absolutely delightful.

Mediterranean Bean Salad

Here’s a speedy Mediterranean bean salad that packs white beans with some of the best Mediterranean flavor boosters. A healthy, filling plant based meal ready in about 10 minutes.

Cherry Tomato Pasta Salad

As soon as the cherry tomatoes are in season and deliciously ripe, you'll want to make this quick and easy pasta salad. It requires only 5 simple ingredients, minimal prep and makes a wonderful vegan meal that is bursting with flavor.

Lemon Couscous Salad with Chickpeas

This refreshing lemon couscous salad with chickpeas is super easy to prepare and makes a light yet delicious vegan meal or side dish. It’s full of juicy tomatoes, cucumber, chickpeas and brighten up by a flavorsome lemon dressing.

If you loved these vegan salad recipes…

I think you might be interested in more collections of vegan recipes, from soups to pasta recipes and desserts. Enjoy:

Lastly, if you make some of these scrumptious vegan salad recipes, or you have a question, please leave a comment. I would love to hear from you and get your feedback! x

Print Recipe

15+ Vegan Salad Recipes

This collection of vegan salad recipes are sure to please everybody, like this delicious barley salad packed with fresh veggies and lemon flavor.

The recipe makes 4 regular servings or or 6 smaller sides.

Prep Time20

Cook Time30

Cooling time40

Total Time1 30

Course: Salad, Side Dish

Cuisine: American

Keyword: barley salad

Servings:

Calories: 363kcal

Author: Katia

Ingredients

BARLEY SALAD

1 cup (200 grams) uncooked pearled barley, rinsed
3 cups (720 ml) water
½ tsp salt
9oz (250 grams) cherry tomatoes, halved
1 (7oz/200 grams) cucumber, seeds removed and diced (see notes)
1 can (15oz/400 grams) chickpeas, rinsed and drained
1 avocado, cubed
⅓ cup fresh parsley, chopped
½ red onion, chopped (optional)

LEMON DRESSING

3 Tbsp extra virgin olive oil, plus more to taste
2 ½ Tbsp lemon juice
1 Tbsp lemon zest (1 large lemon)
1 garlic clove, pressed or grated
½ scant tsp Dijon mustard
¾ tsp fine salt
½ tsp black pepper

Instructions

Bring a pot of salted water to a boil. Add barley, reduce the heat to a simmer, cover with a lid and cook for about 25-30 minutes or until barley is tender. Drain well, place in a large salad bowl and let it cool for about 40 minutes.
Make the dressing by placing olive oil, lemon juice, lemon zest, mustard, salt, pepper and garlic into a jar with a lid. Shake vigorously until well combined.
Add the vegetables, chickpeas, herbs to the barley and pour over the lemon dressing. Toss well to combined, taste and adjust the seasoning according to your liking if needed.
You can serve this barley salad at room temperature or cold. If time allows, I prefer to let it chill an extra 30 minutes in the fridge before serving. Enjoy!

Notes

BARLEY: rinse barley under runny water before adding to the pot, you want to wash away any dust or debris.

HOW TO COOK BARLEY: you can easily double or triple the recipe, simply keep in mind the ratio of water to barley is 3 cups water for every 1 cup of barley.

CUCUMBER: If using Lebanese/baby cucumbers, cut them lenghttwise and scrape out the watery seeds using a teaspoon. If using an English cucumber (the long one) removing the seeds is optional since are less watery, but sometimes they are a lot and I prefer to remove them anyway. Trust your judgement here.

STORAGE/MAKE AHEAD: this barley salad keeps well in the fridge stored in air tight container for up to 4-5 days.

NUTRITION FACTS: please note that the nutrition values are based on an online nutrition calculator. It’s an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition values are for one small serving.