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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.
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.
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.
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!
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.
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!
Lettuce Salad with Italian Dressing
This crispy, super easy lettuce salad is one of our favorite salad recipes! And don’t mistake easy for bland because the tasty Italian dressing turns the crisp lettuce and the juicy tomatoes into a yummy salad full of flavor.
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
15+ Vegan Salad Recipes
- 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)
- 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
- 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!
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