34 Vegan Salad Recipes You’ll Actually Want to Eat

You’ve probably scrolled past a dozen vegan salad recipes today, right? But how many actually made you want to drop everything and start chopping?

Most look boring or taste like you’re eating lawn clippings with a sprinkle of sadness. Here’s the thing: a great salad doesn’t need cheese or bacon to make your taste buds sing.

It needs the right mix of textures and flavors, with a dressing that ties it all together. These vegan salad recipes will change how you think about leafy greens. And no, I’m not talking about another kale bowl.

Why Vegan Salads are Worth Adding to Your Routine

You don’t need to go full vegan to enjoy what these salads bring to the table. They’re packed with fiber, vitamins, and all the good stuff your body actually wants.

Plus, they’re cheaper than most meal prep options and won’t leave you feeling sluggish an hour later. You can throw one together in 10 minutes, or get fancy when you’ve got time.

They keep well in the fridge, so you can make a big batch on Sunday and eat all week. And honestly? Once you nail a few solid vegetarian salad recipes, you’ll stop ordering sad desk lunches, and they become your comfort food.

Types of Vegan Salads

Vegan salads come in way more varieties than you’d think. Some are light and fresh, while others are hearty enough to be a full meal. Here’s a quick view of what you can make.

Pick whichever sounds good and start there. You can always switch things up once you get the hang of building your own vegetarian salad recipes.

Quick & Easy Vegan Salads

You don’t need an hour to make something good. These vegan salad recipes take 15 minutes or less and use ingredients you probably already have. No fancy techniques, just chop and toss.

1. Avocado Lime Green Salad

This one’s a staple in Mexican cuisine, often served alongside tacos or grilled corn. The lime cuts through the richness of the avocado, keeping everything bright.

• Ingredients: Mixed greens, 2 ripe avocados (diced), cherry tomatoes, red onion, fresh cilantro, lime juice, and olive oil.
• How to Make: Toss greens with tomatoes and onion. Top with avocado so it doesn’t get mushy. Drizzle lime juice and oil, then sprinkle cilantro. Season with salt and pepper. Done.

2. Avocado Corn Salad

Popular in Southern and Tex-Mex cooking, this salad is what you make when corn is in season, and you want something filling but fresh.

• Ingredients: Sweet corn (fresh or frozen), 1 avocado (cubed), bell pepper, red onion, lime juice, cumin, and chili powder.
• How to Make: Cook the corn if it’s frozen, then let it cool. Mix with chopped pepper and onion. Add avocado and season with cumin, chili powder, lime, and salt. Stir gently so the avocado stays intact.

3. Simple Green Salad with Lemon Dressing

This is what Italians throw together before dinner. No fuss, just clean flavors. You’ll see versions of this across the Mediterranean.

• Ingredients: Romaine or butter lettuce, cucumber, radishes, lemon juice, olive oil, and Dijon mustard.
• How to Make: Chop lettuce, cucumber, and radishes. Whisk lemon juice, olive oil, and a tiny bit of Dijon. Pour over greens and toss. Add salt and cracked pepper. Eat immediately.

4. White Bean Garlic Salad

Tuscan kitchens do this with cannellini beans and tons of garlic. It’s filling, cheap, and tastes better the next day.

• Ingredients: 2 cans of white beans (drained), 3 garlic cloves (minced), parsley, lemon juice, and olive oil.
• How to Make: Rinse beans and put them in a bowl. Add raw garlic, chopped parsley, lemon juice, and olive oil. Mix well. Let it sit for 10 minutes so the garlic mellows out.

5. Carrot Raisin Salad

This is an old-school American side dish from the ’70s that’s making a comeback. Sweet, crunchy, and weirdly addictive.

• Ingredients: 4 large carrots (shredded), raisins, lemon juice, maple syrup, and vegan mayo or tahini.
• How to Make: Grate carrots into a bowl. Toss with raisins. Mix lemon juice, maple syrup, and mayo (or tahini). Pour over carrots and stir. Chill for 20 minutes before serving.

6. Spinach Strawberry Salad

You’ll find this at summer brunches across America. The sweet-savory combo works because strawberries balance the peppery spinach.

• Ingredients: Baby spinach, fresh strawberries (sliced), sliced almonds, red onion, balsamic vinegar, and olive oil.
• How to Make: Layer spinach and strawberries in a bowl. Add thin slices of red onion and almonds. Drizzle balsamic and oil, then toss lightly. Serve right away so the spinach doesn’t wilt.

Keep a couple of these in regular rotation as sides or light meals. Once you’ve made them a few times, you won’t need the recipe card, and they scale up easily for a crowd.

Make-Ahead & Meal Prep Salads

These vegan salad recipes get better after sitting in the fridge for a day or two. The flavors soak in, and you’ve got lunch ready all week. Store the dressing separately if you want to keep things extra crisp.

7. Quinoa Chickpea Salad

This combo shows up a lot in Middle Eastern and Mediterranean cooking. Quinoa originated in the Andes, but it pairs really well with chickpeas and tahini-based dressings.

• Ingredients: Cooked quinoa, 1 can of chickpeas (drained), cucumber, cherry tomatoes, red onion, parsley, lemon juice, olive oil, and cumin.
• How to Make: Cook quinoa and let it cool completely. Mix with chickpeas, chopped cucumber, tomatoes, and onion. Add parsley, lemon juice, olive oil, and a pinch of cumin. Toss well and store in an airtight container.

8. Broccoli Crunch Salad

This is an American potluck classic, veganized. The raw broccoli holds up way better than lettuce, and the sunflower seeds add a nice bite.

• Ingredients: Broccoli florets (chopped small), shredded carrots, red onion, sunflower seeds, dried cranberries, vegan mayo, apple cider vinegar, and maple syrup.
• How to Make: Chop broccoli into tiny pieces. Add carrots, onion, seeds, and cranberries. Mix vegan mayo, vinegar, and maple syrup in a small bowl. Pour over broccoli and stir. Tastes better after a few hours in the fridge.

9. Lentil Vegetable Salad

French cuisine loves lentils, and this salad is inspired by those simple bistro dishes. It’s hearty, filling, and doesn’t need reheating.

• Ingredients: Cooked green or brown lentils, bell peppers, celery, carrots, red onion, Dijon mustard, red wine vinegar, and olive oil.
• How to Make: Cook lentils until tender but not mushy. Dice all the veggies into small pieces. Whisk together Dijon, vinegar, and oil. Mix lentils and veggies, then add dressing. Season with salt and pepper. Keeps for five days easily.

10. Southwest Bean Salad

This is Tex-Mex comfort food in a bowl. Black beans, corn, and lime are a combo you’ll see across the Southwest and northern Mexico.

• Ingredients: Black beans (drained), corn, bell pepper, red onion, cilantro, lime juice, olive oil, cumin, and chili powder.
• How to Make: Rinse beans and mix with corn, chopped pepper, and onion. Add cilantro, lime juice, oil, cumin, and chili powder. Stir and let it marinate for at least 30 minutes. Gets even better on day two.

11. Mediterranean Farro Salad

Farro is an ancient grain that’s been eaten in Italy for centuries. It stays chewy even after a few days in the fridge, which makes it perfect for meal prep.

• Ingredients: Cooked farro, cherry tomatoes, cucumber, Kalamata olives, red onion, fresh basil, lemon juice, and olive oil.
• How to Make: Cook farro according to package directions, then cool it. Chop tomatoes, cucumber, olives, and onion. Toss everything with farro, basil, lemon juice, and olive oil. Add salt and pepper. Store in glass containers.

Prep a batch on Sunday and lunch is handled through Friday. Most of these keep for up to five days in the fridge, so rotating between two or three favorites is an easy way to avoid getting bored.

Hearty Main Dish Salads

These aren’t side dishes. They’re full meals that’ll actually keep you full for hours. Each one’s loaded with plant-based protein, so you won’t be raiding the fridge an hour later. These salads are just as satisfying as traditional comfort food recipes, but they’re lighter and easier to prep ahead of time.

12. Chickpea Shawarma Salad

Shawarma spices come from Middle Eastern street food culture. Roasted chickpeas get tossed in the same warm spices you’d find on rotisserie meat, then piled onto greens.

• Ingredients: 2 cans of chickpeas (drained), romaine lettuce, cucumber, tomatoes, red onion, tahini, lemon juice, garlic powder, cumin, paprika, and turmeric.
• How to Make: Toss chickpeas with cumin, paprika, turmeric, and a bit of oil. Roast at 400°F for 25 minutes until crispy. Chop veggies and mix with lettuce. Whisk tahini, lemon juice, and garlic powder with water until smooth. Top with roasted chickpeas and drizzle with dressing.

13. Tofu Power Bowl Salad

Buddha bowls and power bowls became trendy in California, but the idea of protein over greens with grains is pretty universal. Tofu soaks up whatever flavors you throw at it.

• Ingredients: Firm tofu (cubed), mixed greens, cooked brown rice, shredded carrots, avocado, sesame seeds, soy sauce, rice vinegar, and sesame oil.
• How to Make: Press tofu to remove water, then cube it. Pan-fry with soy sauce until golden. Build your bowl with greens, rice, carrots, and avocado. Add tofu on top. Mix soy sauce, rice vinegar, and sesame oil for dressing. Sprinkle sesame seeds and serve.

14. Lentil Spinach Salad

Inspired by a combination of Indian dal and French lentil salads. Lentils are cheap, cook fast, and pack about 18 grams of protein per cup.

• Ingredients: Cooked green lentils, baby spinach, cherry tomatoes, red onion, walnuts, Dijon mustard, balsamic vinegar, and olive oil.
• How to Make: Cook lentils and let them cool. Mix spinach, halved tomatoes, and sliced onion in a bowl. Add lentils and walnuts. Whisk together Dijon, balsamic, and olive oil. Pour over salad and toss. Season with salt and pepper.

15. Roasted Cauliflower Tahini Salad

Roasting cauliflower is a Middle Eastern technique that brings out its sweetness. Tahini dressing ties everything together with a creamy, nutty finish.

• Ingredients: 1 head of cauliflower (chopped), kale or arugula, chickpeas, pomegranate seeds, tahini, lemon juice, garlic, and olive oil.
• How to Make: Toss cauliflower and chickpeas with olive oil, salt, and pepper. Roast at 425°F for 30 minutes. Mix tahini, lemon juice, minced garlic, and water until creamy. Massage kale to soften it. Add roasted veggies and chickpeas. Drizzle tahini dressing and top with pomegranate seeds.

16. Tempeh Caesar Salad

Caesar salad was invented in Mexico, not Italy. This version swaps anchovies for tempeh and keeps all the garlicky, creamy goodness you want from a Caesar.

• Ingredients: Tempeh (sliced), romaine lettuce, vegan Caesar dressing (or make with cashews, lemon, garlic, Dijon, capers), croutons, and nutritional yeast.
• How to Make: Slice tempeh and pan-fry until crispy. Chop romaine and toss with Caesar dressing. Add croutons and tempeh slices. Sprinkle nutritional yeast for a cheesy flavor. Eat right away so the lettuce stays crisp.

17. Edamame Crunch Salad

Edamame is a Japanese snack that’s made its way into salads everywhere. It’s got complete protein and a satisfying pop when you bite into it.

• Ingredients: Shelled edamame, shredded cabbage, bell pepper, carrots, cilantro, peanuts, lime juice, soy sauce, and peanut butter.
• How to Make: Cook the edamame and let it cool. Shred cabbage, chop pepper, and carrots. Mix everything in a bowl with cilantro and peanuts. Whisk together lime juice, soy sauce, and peanut butter. Toss salad with dressing and serve.

Reach for this category on nights you actually want dinner, not a side dish. Each one carries at least 15 grams of protein, enough to hold you over without a follow-up snack an hour later.

Seasonal Salads

Eating what’s in season just makes sense. The produce tastes better, costs less, and lets you switch things up throughout the year. These vegan salad recipes work with what’s actually ripe and ready.

18. Summer Mango Cucumber Salad

This is a popular combination in Thai and Southeast Asian cooking. Mango and cucumber together are cooling and refreshing when it’s hot outside.

• Ingredients: Ripe mango (diced), cucumber, red bell pepper, red onion, fresh mint, lime juice, rice vinegar, and a pinch of chili flakes.
• How to Make: Dice the mango and the cucumber into bite-sized pieces. Chop the pepper and onion. Toss everything together with torn mint leaves. Mix lime juice, rice vinegar, and chili flakes. Pour over salad and serve cold. Great for BBQs and picnics.

19. Watermelon Mint Salad

You’ll see this at Greek and Turkish tables during the summer. Watermelon is hydrating, and mint keeps it from tasting too sweet.

• Ingredients: Cubed watermelon, fresh mint, cucumber, red onion, lime juice, and salt.
• How to Make: Cut watermelon into cubes and put them in a bowl. Add sliced cucumber and thin red onion. Tear in the mint leaves and toss. Squeeze lime juice over everything and add a pinch of salt. Chill before serving.

20. Fall Roasted Sweet Potato Salad

Roasted root vegetables are a fall staple across Europe and North America. Sweet potatoes get caramelized in the oven and pair well with bitter greens.

• Ingredients: Sweet potatoes (cubed), arugula or kale, pecans, dried cranberries, maple syrup, apple cider vinegar, and olive oil.
• How to Make: Cube sweet potatoes and roast at 400°F for 30 minutes. Let them cool a bit. Mix greens, pecans, and cranberries in a bowl. Add roasted sweet potatoes. Whisk maple syrup, vinegar, and olive oil. Drizzle over salad and toss.

21. Apple Walnut Salad

This is classic American fall cooking. Crisp apples and crunchy walnuts are what you want when the weather starts cooling down.

• Ingredients: Mixed greens, sliced apples, walnuts, dried cranberries, red onion, Dijon mustard, apple cider vinegar, and olive oil.
• How to Make: Slice the apples thinly and toss with the greens, walnuts, cranberries, and onion. Whisk together Dijon, vinegar, and olive oil. Pour over salad and toss lightly. Eat right away so the apples don’t brown.

22. Winter Citrus Salad

Mediterranean and Moroccan cuisines use citrus heavily in winter. Oranges, grapefruits, and blood oranges are at their peak and brighten up cold days.

• Ingredients: Mixed citrus (oranges, grapefruit, blood oranges), arugula, fennel, red onion, pistachios, olive oil, and lemon juice.
• How to Make: Peel and slice citrus into rounds. Shave fennel thin with a knife or mandoline. Mix arugula, citrus, fennel, and onion. Add pistachios. Drizzle olive oil and lemon juice. Season with salt and pepper.

23. Spring Asparagus Pea Salad

Fresh asparagus and peas scream spring in European and American gardens. This salad is what you make when everything’s just starting to come back to life.

• Ingredients: Asparagus (trimmed), fresh or frozen peas, mixed greens, radishes, lemon juice, olive oil, and fresh dill.
• How to Make: Blanch asparagus and peas in boiling water for 2 minutes, then cool them in ice water. Chop asparagus into pieces. Mix with peas, greens, and sliced radishes. Whisk lemon juice and olive oil. Toss salad with dressing and top with dill.

Rotating with the seasons is the easiest way to keep salads interesting year-round, and it makes a trip to the farmers’ market a lot more useful once you know what to do with what’s in season.

International-Inspired Salads

Different cultures have been making vegan salad recipes for centuries. These dishes bring flavors from around the world to your table. You don’t need to travel far to try something new.

24. Vietnamese Rice Paper Salad

Vietnamese cuisine is all about fresh herbs and bright flavors. This salad takes the fillings from spring rolls and turns them into a bowl you can eat with chopsticks or a fork.

• Ingredients: Rice vermicelli noodles, shredded lettuce, cucumber, carrots, fresh mint, basil, cilantro, peanuts, lime juice, soy sauce, and rice vinegar.
• How to Make: Cook the rice noodles, then rinse with cold water. Shred lettuce, and thinly slice the cucumber and carrots. Mix noodles and veggies with tons of fresh herbs. Whisk lime juice, soy sauce, and rice vinegar. Pour over salad and top with crushed peanuts.

25. Mexican Street Corn Salad

This is elote turned into a salad. Mexican street vendors have been making this flavor combo for generations, and it works just as well off the cob.

• Ingredients: Corn kernels, vegan mayo, lime juice, chili powder, smoked paprika, cilantro, red onion, and cotija-style vegan cheese (optional).
• How to Make: Cook corn and let it cool. Mix with chopped onion and cilantro. Whisk vegan mayo, lime juice, chili powder, and paprika. Toss corn with dressing. Add vegan cheese if you want. Serve cold or at room temperature.

26. Japanese Cabbage Slaw

Japanese home cooking relies on simple ingredients like cabbage, sesame, and rice vinegar. This slaw is crisp, tangy, and goes with almost anything.

• Ingredients: Napa or green cabbage (shredded), carrots, green onions, sesame seeds, rice vinegar, soy sauce, sesame oil, and a bit of sugar.
• How to Make: Thinly shred cabbage and carrots. Slice green onions. Mix everything in a bowl. Whisk together rice vinegar, soy sauce, sesame oil, and sugar. Pour over cabbage and toss. Let it sit for 10 minutes. Sprinkle sesame seeds before serving.

27. Middle Eastern Tabbouleh

Tabbouleh is a Lebanese staple made mostly with parsley, not bulgur. The grain is just there for texture, and the herbs are the real star.

• Ingredients: Bulgur wheat, fresh parsley (tons of it), fresh mint, tomatoes, cucumber, lemon juice, olive oil, and salt.
• How to Make: Soak bulgur in hot water for 15 minutes, then drain. Chop parsley and mint finely. Dice the tomatoes and the cucumber into small pieces. Mix everything together with bulgur. Add lemon juice, olive oil, and salt. Toss well and chill before serving.

28. Greek-Style Vegan Salad

Greek salads are simple and rely on good ingredients. This version skips the feta but keeps all the other classic flavors you’d get in Athens.

• Ingredients: Romaine lettuce, cucumber, cherry tomatoes, red onion, Kalamata olives, oregano, lemon juice, olive oil, and salt.
• How to Make: Chop lettuce, cucumber, and tomatoes. Add sliced red onion and olives. Sprinkle dried oregano over everything. Drizzle lemon juice and olive oil. Toss and season with salt. Eat right away for the best crunch.

These vegetarian salad recipes bring different cooking styles into your kitchen. Try one, and you’ll see how much variety plants can give you.

Pasta & Noodle Salads

Pasta and noodles make salads more filling without adding much prep time. These vegan salad recipes work hot or cold, and most taste better the next day. Cook a big batch, and you’re covered for lunch all week.

29. Vegan Italian Pasta Salad

This is what you’ll find at Italian-American picnics and family gatherings. Toss rotini or penne with veggies and a tangy vinaigrette.

• Ingredients: Rotini or penne pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, Italian seasoning, red wine vinegar, and olive oil.
• How to Make: Cook pasta and rinse with cold water. Chop tomatoes, cucumber, pepper, and onion. Mix pasta with veggies and olives. Whisk red wine vinegar, olive oil, and Italian seasoning. Pour over pasta and toss. Chill for at least an hour before serving.

30. Peanut Noodle Salad

This comes from Thai and Chinese noodle dishes that get served cold. Peanut butter makes the sauce creamy and a little bit addictive.

• Ingredients: Spaghetti or rice noodles, shredded cabbage, carrots, bell pepper, green onions, cilantro, peanut butter, soy sauce, lime juice, and sesame oil.
• How to Make: Cook the noodles and rinse them under cold water. Shred cabbage and carrots, then chop pepper and green onions. Mix peanut butter, soy sauce, lime juice, and sesame oil with a bit of water. Toss noodles and veggies with sauce. Top with cilantro and extra peanuts.

31. Lemon Herb Couscous Salad

Couscous is a North African staple that cooks in under five minutes. It soaks up dressing really well and stays fluffy in the fridge.

• Ingredients: Couscous, cherry tomatoes, cucumber, red onion, fresh parsley, fresh mint, lemon juice, olive oil, and garlic.
• How to Make: Cook couscous and fluff it with a fork. Let it cool. Chop tomatoes, cucumber, and onion. Mix couscous with veggies and tons of parsley and mint. Whisk lemon juice, olive oil, and minced garlic. Pour over couscous and stir. Season with salt and pepper.

32. Orzo Vegetable Salad

Orzo is a tiny pasta that looks like rice. Greeks and Italians both use it in cold salads, and it holds up well with roasted or grilled veggies.

• Ingredients: Orzo pasta, zucchini, bell pepper, cherry tomatoes, red onion, fresh basil, lemon juice, olive oil, and garlic powder.
• How to Make: Cook orzo and drain. Dice zucchini and pepper, then roast them at 400°F for 20 minutes. Mix orzo with roasted veggies, halved tomatoes, and onion. Add torn basil. Whisk lemon juice, olive oil, and garlic powder. Toss everything together.

33. Cold Ramen Noodle Salad

Japanese hiyashi chuka inspired this cold noodle dish. Ramen doesn’t have to be hot, and it’s actually better cold when the weather’s warm.

• Ingredients: Ramen noodles (no seasoning packet), cucumber, carrots, edamame, green onions, sesame seeds, rice vinegar, soy sauce, and sesame oil.
• How to Make: Cook ramen noodles and rinse with cold water. Slice the cucumber and shred the carrots. Mix noodles with veggies and edamame. Whisk rice vinegar, soy sauce, and sesame oil. Pour over noodles and toss. Sprinkle sesame seeds and sliced green onions on top.

34. Pesto Pasta Salad

Italian pesto is traditionally made with basil, pine nuts, and Parmesan. This vegan version swaps cheese for nutritional yeast and keeps all the garlicky flavor.

• Ingredients: Fusilli or farfalle pasta, fresh basil, pine nuts or walnuts, garlic, nutritional yeast, lemon juice, olive oil, and cherry tomatoes.
• How to Make: Cook the pasta and rinse it under cold water. Blend basil, nuts, garlic, nutritional yeast, lemon juice, and olive oil until smooth. Toss pasta with pesto. Add halved cherry tomatoes. Season with salt and pepper. Store in the fridge for up to four days.

These vegetarian salad recipes are what you make when you want something more filling than greens alone. Pasta and noodles soak up dressings, hold up in the fridge, and make lunch feel like an actual meal. Cook extra and thank yourself later.

Tips to Make Vegan Salads Filling & Satisfying

A sad pile of lettuce won’t keep you full. You need to build your vegan salad recipes with ingredients that actually stick with you. Here’s how to make salads that feel like real meals.

• Add a protein source: Chickpeas, black beans, lentils, tofu, or tempeh all work. Aim for at least half a cup per serving so you won’t be hungry an hour later.
• Include healthy fats: Avocado, nuts, seeds, or a good olive oil dressing make everything taste better and help you absorb vitamins. Don’t skip this part.
• Use whole grains or starchy veggies: Quinoa, farro, sweet potatoes, or roasted butternut squash add bulk and complex carbs. They keep your energy steady.
• Make the dressing yourself: Store-bought versions are fine, but homemade takes two minutes and tastes way better. Lemon juice, olive oil, mustard, and a pinch of salt go a long way.
• Add crunch: Toasted nuts, seeds, or crispy chickpeas give texture. Eating shouldn’t be boring, and crunch makes every bite more interesting.

Build your vegetarian salad recipes this way, and you won’t need a snack 30 minutes later. These tricks turn greens into something you’ll actually crave.

Meal Prep & Storage Tips

Making vegan salad recipes ahead saves time, but only if you store them right. Here’s how to keep everything fresh and crisp for days without soggy greens.

• Store dressing separately: Always keep it in a small jar or container. Add it right before eating so your salad doesn’t get mushy.
• Use airtight containers: Glass works best because it doesn’t absorb smells or stains. Mason jars are great for layered salads.
• Layer strategically: Put heavy ingredients like beans and grains on the bottom, then veggies, then greens on top. This keeps delicate stuff from getting crushed.
• Wash and dry greens properly: Wet lettuce goes bad fast. Use a salad spinner or pat everything dry with a towel before storing.
• Prep ingredients, but don’t mix yet: Chop veggies, cook grains, and portion protein. Keep them in separate containers and assemble when you’re ready to eat.

Follow these steps and your vegetarian salad recipes will taste just as good on day five as they did on day one. You’ll save money, eat better, and stop wasting food that goes bad before you get to it.

The Bottom Line

You now have enough vegan salad recipes to keep your meals interesting for weeks. No more eating the same boring bowl of greens every day.

Start with one or two that sound good, get comfortable making them, then branch out. The more you experiment with different flavors and textures, the easier it gets.

These vegetarian salad recipes aren’t just healthy; they actually taste good and keep you full. So grab some fresh ingredients, pick a recipe, and make something you’ll want to eat again tomorrow.

Frequently Asked Questions

What’s the Difference Between a Vegan and a Vegetarian Salad?

A vegetarian salad can include dairy, eggs, or honey-based dressings. A vegan salad skips every animal product, so dressings lean on tahini, cashews, or avocado, and protein comes from beans, lentils, or tofu instead.

What’s the Best Protein to Add to a Vegan Salad?

Cooked lentils, chickpeas, black beans, tofu, tempeh, and edamame are the most reliable options. A cup of cooked lentils has about 18 grams of protein, and edamame is one of the few plant proteins considered complete on its own.

How Long Do Vegan Salads Last in the Fridge?

Bean, grain, and pasta salads generally keep for four to five days in an airtight container. Salads built on delicate greens are best eaten within a day or two, and you should always store dressing separately until you’re ready to eat.

Can These Salads Be Made Oil-Free?

Yes. Swap the olive oil in a vinaigrette for a splash of extra citrus juice, a spoonful of tahini, or a mashed avocado to keep the dressing creamy without added oil.