15+ Yummy Vegan Salad Recipes

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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.


Vegan Salad Recipes

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

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 minutes
Cook Time30 minutes
Cooling time40 minutes
Total Time1 hour 30 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: barley salad
Servings: 4
Calories: 363kcal
Author: Katia



  • 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
  • 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!


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.


Calories: 363kcal | Carbohydrates: 44g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 458mg | Potassium: 588mg | Fiber: 13g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 18mg | Calcium: 41mg | Iron: 3mg

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