vegetarian salad

An autumn pear salad is the perfect addition to your holiday spread. It's flavorful, healthy and so easy to throw together with kale, feta, pecans &amp; grapes!

Autumn Pear Salad

kale

Pecans

Feta cheese (crumbled)

grapes (sliced)

pear (sliced)

olive oil

apple cider vinegar

maple syrup

garlic

thyme

Kosher salt and pepper

Remove the stems from the kale, and tear up with your hands into bite size piece. Place in a large bowl.

To make the dressing, whisk together the olive oil, apple cider vinaigrette, maple syrup, garlic, thyme, salt and pepper. You can also use a mini blender like I did for easier blending.

Pour the dressing over the kale and toss well to combine. You can also massage the dressing into the kale with your hands.

Arrange the pecans, feta cheese, grapes and pears on top of the tossed kale, and enjoy!

This arugula salad is healthy, refreshing and easy to make with juicy peaches, cucumber, blueberries with a lemon tahini dressing. It&#039;s the perfect lunch or light dinner and simple to customize with any summer or winter fruit.

Arugula Salad

arugula leaves (, washed and dried)

greens

peaches (sliced)

blueberries

cucumber (, sliced)

avocado (, diced)

parsley and mint

pecans

almonds

sunflower seeds

Vegan ricotta or feta (, if not dairy-free, Whole30

tahini

lemon

avocado oil (OR extra virgin olive oil)

yeast (, optional)

salt and pepper (to taste)

MAKE THE DRESSING:Add all the ingredients for the dressing in a jar or a bowl. Shake or whisk until combined.

ASSEMBLE THE SALAD: Place the arugula leaves in a large mixing bowl. Season with salt, pepper and little bit of the dressing.

Add the remaining salad ingredients and drizzle with more dressing. Top with your favorite nuts and seeds and serve.

A truly delicious superhero chickpea salad! Chickpeas mixed up with creamy mayo, fresh lemon, and a squeeze of sriracha. Serve with crackers, on a bed of greens, or dare we say, with the forever addicting everything bagel seasoning. 

5-Minute Spicy Chickpea Salad

chickpeas,

mayo

sriracha

lemon juice, salt, and pepper

toast or crackers

avocado

everything bagel seasoning

Pulse the chickpeas through the food processor until chunky. Transfer to a bowl. 

5-Minute Spicy Chickpea Salad Step 1

Mix in the mayo and sriracha. Season with salt, pepper, and lemon juice.https://vimeo.com/499375621

Serve on toast with avocado, greens, and everything bagel seasoning. Or in a wrap. Or in a bowl. Or with crackers. You get the idea.

5-Minute Spicy Chickpea Salad Step 3

OMG, this is a fantastic idea for an easy recipe! And you can bet I'm not skimping on the Everything Bagel seasoning.

I was completely skeptical but since I’m doing meatless January and wanted a quick lunch, I gave this a try. So glad I did! Such a quick, easy and delicious recipe. I added more siracha than called for. Had it on toast with half an avocado and healthy shakes of everything bagel seasoning. Definitely keeping this one in the rotation!

I needed a quick lunch idea and made this today for lunch! Really easy and yummy! I halved the recipe to 1 can of chickpeas so enough for 2 lunches. I served it over toasted english muffin with avocado and sprinkled everything bagel seasoning on top. Delicious!

This came in at the perfect time and I made it on day one! The 3 key ingredients are always something I'll have on hand so that ensures I'll make this again &amp; again. 

I halved the recipe and that made 4 open-faced sandwiches. I used less mayo &amp; more sriracha. One was enough for my lunch. I topped them with the bagel seasoning, slivered almonds &amp; mixed greens. It's not beautiful but it's easy, tasty &amp; filling. Recommend!

I was a skeptic - I was honestly prepared to dislike/not want to eat this, but I needed a meal fast before a zoom meeting! I usually only like chickpeas in hummus or roasted (to help with the texture)...so color me impressed.
This was delish! The toddler was sleeping so I didn’t even use the food pro - I mashed the chickpeas with my hands and a fork! In the end, I added chopped celery and stone ground stout mustard to the base recipe. 
Will definitely make again for quick and easy sandwich filling! Thanks for sharing!

This food  is so good and so  yummy. Thank you for posting this recipe.

Just had this for lunch and it was awesome! Forgot to get chickpeas at the store so I used white kidney beans I had in the pantry. Topped with bagel seasoning, arugula, and pickled red onions for some color and crunch. Very yummy and satisfying vegan lunch!

So yummy! This made for a delicious easy lunch. I had it over toasted English muffin bread with avocado slices, some mixed greens and everything bagel seasoning. I could eat this everyday!

My new favorite lunch! So, so tasty and easy!

What an easy lunch idea! I had a batch of chickpeas that were sauteed with turmeric which added an extra punch of flavor.  I also subbed avocado for mayo, and sprinkled some hemp seeds on top.

Made this for lunch today and it was fantastic! I will definitely be making this weekly.

Unfortunately this was not a winner for me. I love so many recipes from Pinch of Yum and this fell flat. I love all of the ingredients separately and thought it'd be wonderful but there is a lack of crunch and acid, probably needs some lemon and iceberg lettuce. I'd treat it like a tuna sandwich because of its mush consistency and probably less mayo to begin with.

https://content.jwplatform.com/videos/6HIYPQVO.mp4

A truly delicious superhero chickpea salad! Chickpeas mixed up with creamy mayo, fresh lemon, and a squeeze of sriracha. Serve with crackers, on a bed of greens, or dare we say, with the forever addicting everything bagel seasoning. 

Simple and flavorful ingredients make this cucumber and tomato salad delicious and addictive.

Rustic Cucumber and Tomato Salad Recipe

tomatoes

brown sugar

cucumber

red onion

Tbsp chopped fresh Italian parsley

Tbsp chopped fresh cilantro

kosher salt

black pepper

extra virgin olive oil ((very good quality))

red wine vinegar

black pepper ((to taste))

tsp kosher salt

oregano

Core the tomatoes, cut into 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt, and pepper, and toss really well.

Cut the cucumber in half lengthwise, then slice it into 1/4" thick slices. Add the cucumbers to the tomatoes.

Slice half the red the onion into very thin slivers crosswise. Then cut the slivers in half, or leave as is, depending on you preference. Add to cucumbers and tomatoes. Add the chopped parsley and cilantro.

To prepare the dressing, throw all of the dressing ingredients into a small bowl and whisk together vigorously, until well blended.

Pour the dressing over the vegetables and toss gently using both hands. Cover the bowl with plastic and let sit at room temperature until ready to serve, for 1 to 6 hours. This will allow the flavors to meld together.

This salad combines sweet carrots with the liquorice bite of a slightly acidic dressing and creamy blue cheese - a simple lunch or side dish

Warm pearl barley & roasted carrot salad with dill vinaigrette

carrots

banana shallots

fennel seeds

pearl barley

parsley

pack dill

blue cheese

fennel

tbsp white wine vinegar

Heat oven to 180C/160C fan/gas 4. Put the sliced carrots in a large roasting tin with the shallots, garlic and fennel seeds. Drizzle over the oil, toss everything together and season. Roast for 35-40 mins until everything has caramelised and the carrots are tender.

Meanwhile, boil the pearl barley in a large pan of salted water until al dente, about 30 mins. Make the dressing by whisking all the ingredients together with some seasoning. Remove the carrots from the oven.

Strain the pearl barley and toss through the dressing, carrots, dill, parsley and half the cheese. Finish with a few of the fennel tops and the remaining cheese. Serve warm or cold with a slice or two of warm buttered soda bread, if you like.

Learn how to make three bean salad in a flash for a healthy side you can serve with anything.

Three-bean salad

green round beans, trimmed

yellow (butter) beans, trimmed

tbsp extra virgin olive oil

lemon juice

celery sticks, trimmed, thinly sliced

red onion, thinly sliced

This quinoa salad is crunchy and festive, brimming with anise-flavored fennel and toasted walnuts. Dried cranberries and orange juice add a touch of sweetness.

Quinoa Salad with Fennel and Cranberries

quinoa (see note)

walnuts (chopped)

fennel bulb

carrots (peeled and sliced,or 1/2 cup chopped baby carrots)

cranberries

scallions (green parts only, sliced)

dill

orange juice (preferably fresh)

orange zest (optional)

Salt and pepper

Combine the quinoa with 2 1/4 cups water in a saucepan. Bring to a slow boil, then cover and simmer gently for 15 minutes, or until the water is absorbed. Let the quinoa cool to room temperature.

Toast the walnuts over medium heat in a small skillet until they are fragrant, about 5 minutes, shaking the pan often. Set aside.

Cut the stalks away from the fennel bulb. Save them for another use if you’d like, such as making soup stock. Reserve the delicate leaves. Cut away the stem of the fennel bulb and cut it into narrow strips, 1 to 2 inches long.

Combine the fennel and its leaves with the cooked and cooled quinoa in a serving container. Add the remaining ingredients and stir together.

Serve at once, or let stand at room temperature for a bit before serving. This is a salad that can be made ahead and refrigerated overnight.

Tofu Salad is an easy meal absolutely full of flavor! Fresh romaine is tossed with deliciously marinated tofu, crisp cucumbers, juicy cherry tomatoes, avocado and crunchy almonds to create this incredible salad. Top with a homemade lemon herb dressing for a bright, summery dish that's sure to keep you satisfied!

Tofu Salad

block of tofu

balsamic vinegar

water

salt

garlic clove,

dijon mustard

herbs

salt and black pepper,

cherry tomatoes, halved

avocado, diced or thinly sliced

Press your tofu (see my full guide HERE on pressing tofu) and cut into your desired shape. I like larger cubes when serving in a salad but really anything works well.

Make the marinade for the tofu by whisking together the lemon juice, olive oil, balsamic, water, maple syrup, garlic, and salt in a shallow dish. Put the tofu in and shake gently to coat the tofu in the marinade. Let sit for 15-30 minutes.

To cook the tofu, you can bake it in the oven at 400 degrees for 15 minutes, flipping halfway. OR you can pan fry it, which is my favorite, by removing it from the marinade and putting it in a large skillet over medium heat. Flip every few minutes and cook until it’s lightly browned on all sides.

Whisk together all of the ingredients in a medium bowl and set aside until ready to use.

Make the salad by layering in a large bowl the lettuce, cucumber, tomatoes, avocado and almonds. Pour on the dressing and toss gently to combine. Top with the tofu and any additional toppings.

If making for meal prep, I suggest leaving off the avocado and simply add it right before serving or it will go brown.

I can't believe how good this salad is! Super easy to make and very delicious!

https://content.jwplatform.com/videos/&rdquo;9WCgiPbP&rdquo;.mp4

”Tofu

An easy crunchy cucumber salad recipe that&#039;s anything but ordinary - chopped cucumbers spiced-up with cumin, coconut, peanuts and citrus. Sweet, salty, sour and so good!

Spicy Indian Cucumber Salad with Peanuts and Coconut

Persian cucumbers cucumber

red pepper flakes

unsalted peanuts

coconut

lime

sugar

coconut oil (ghee or neutral vegetable oil)

brown mustard seeds

cumin seeds

cilantro

Put the cucumber, chili pepper, red pepper flakes, 1/4 cup of the peanuts, 2 tablespoons of the coconut, lime juice, sugar and 1 teaspoon salt in a large bowl. Toss gently.

Heat the oil in a small skillet over medium-high heat. Add the mustard seeds. When they start to sizzle and pop, stir in the cumin and remaining 2 tablespoons coconut. Turn off the heat.

Pour the mustard seed mixture over the cucumbers and toss everything together (it will sizzle). Taste to make sure the salad has a good balance of salty-sweet-hot adding more salt, sugar, chili or citrus to taste.

Serve in bowls sprinkled with the remaining peanuts and cilantro or mint.

This simple Herbed Cucumber and Tomato Salad is actually probably way too simple to be called a recipe!

Herbed Cucumber and Tomato Salad

cucumber,

tomatoes,

extra virgin olive oil

white wine vinegar

Salt and pepper,

In a large bowl, toss together the cucumbers,...

In a large bowl, toss together the cucumbers, tomatoes, olive oil and vinegar. Add in the herbs, salt and pepper and toss until evenly-distributed. Serve immediately.

https://www.youtube.com/watch?v=pPs8L4Tlnz4

Herbed Cucumber Tomato Salad is the perfect salad to make on a hot day with juicy tomatoes, fresh cucumber, and herbs like parsley, basil, and cilantro.

GET THE FULL RECIPE: https://wholefully.com/herbed-cucumber-and-tomato-salad/
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This filling Cranberry Apple Pecan Salad with Honey Mustard Vinaigrette is packed with layers of flavor, texture, and color. Serve it as a side dish, or enjoy it as a main.

Cranberry Apple Pecan Salad with Honey Mustard Vinaigrette

baby spinach

lettuce

apple,

gorgonzola

pecan halves, toasted

honey

Layer all the salad ingredients, minus the dressing...

Layer all the salad ingredients, minus the dressing ingredients, in a large bowl.

Whisk the dressing ingredients together. Drizzle over the...

Whisk the dressing ingredients together. Drizzle over the salad and serve, with any extra dressing offered on the side.

https://www.youtube.com/watch?v=wzMsDmrTC-I

FOR THE RECIPE: http://wholeful.ly/cran-apple

Packed full of flavor and texture, this Cranberry Apple Pecan Salad is anything but boring! Top it with grilled chicken or white beans to make it a full, nutrient-packed meal.

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It’s not cheating to pick up a pack of ready-made falafel (or anything from the Levantine range) – it’s smart cooking for busy days. A fresh, herby salad and some toasted pitta make it a midweek meal you’ll be proud to share.

Falafel with tahini-dressed salad & pickled cabbage

192 g packs The Levantine Table Sweet Potato Falafels

pack Essential White Pitta, toasted, to serve

tub Essential Greek Style Yogurt, to serve

Fragata

Step 1

Preheat the oven and cook the falafels
according to pack instructions. Meanwhile, put
the red cabbage in a bowl with the lemon juice
and salt. Scrunch the juice and salt into the
cabbage using your hands, then leave to stand
while the falafels cook – scrunch twice more
during the resting process. 

Step 2

To make the salad, toss the cucumber,
tomatoes, lettuce and coriander in a large bowl.
Whisk the tahini, oil and garlic together and
season well. Tumble into the salad. 

Step 3

Once the falafels are ready, drizzle the salad
with the pomegranate molasses. Serve with the
cabbage, pitta, yogurt and hot peppers, if using.

Top 21 vegetarian salad recipes from across the web

The most viewed vegetarian salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 21 vegetarian salad recipes from across the web

The most viewed vegetarian salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Autumn Pear Salad

Arugula Salad

5-Minute Spicy Chickpea Salad

Rustic Cucumber and Tomato Salad Re...

Warm pearl barley & roasted carrot ...

Three-bean salad

Quinoa Salad with Fennel and Cranbe...

Tofu Salad

Spicy Indian Cucumber Salad with Pe...

Herbed Cucumber and Tomato Salad

Cranberry Apple Pecan Salad with Ho...

Falafel with tahini-dressed salad &...

High-Protein Lentil Salad (Masoor D...

Quinoa, lentil & feta salad

Halloumi with bulgur, chickpea & ro...

Butternut and Beetroot Salad

Chickpea Avocado Salad Recipe

Fennel, Grapefruit &amp; Crispy Chi...

Cowboy Caviar: Zesty Black Bean &am...

Cucumber Mango Salad with Cilantro ...

Mediterranean Chickpea Salad Recipe

The most viewed vegetarian salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Fennel, Grapefruit & Crispy Chi...