Am I the only one who often lets the weather dictate what you make for a meal? Yesterday I planned a big salad for lunch and dinner but it was much cooler than I thought it would be when I went shopping so I took the ingredients–cabbage, carrots, onions and chickpeas–and turned into a curry style stew.
But now that the weather is getting warmer, you know what time it is?
It’s salad time!
I figured we could start this one off with a new vegan salad recipe, at least new to me.
I was browsing the interwebs, as one does, and I came across this recipe that had a lot of things in it that I do not like, namely avocado and mango, but it also had lots of things that I really like such as: edamame beans, corn, and cucumber. It had a refreshing sounding ginger vegan salad dressing too, and I was sold.
But as it was, the vegan salad wasn’t quite hefty enough to be a full meal so I needed to bulk it up a bit, which meant adding a few extras. Beans are my go-to filler because you can’t beat’em on calories, fiber and satiation.
I opted for chickpeas, which gave me a headstart on a really good and pretty big vegan salad recipe. One of my favorite things to do with chickpeas for salads is to coat them in my favorite seasonings and bake them until they are just a little bit crispy. It adds yet another layer of texture for any vegan salad recipe.
What’s your go-to vegan salad ingredients?
Kitchen Tools:
Salad bowl
Cutting board
Kitchen knife
Salad spinner
Baking mat
Kitchen Tongs
Ingredients:
Scallions
Cucumber
Corn on the cob
Carrots
Green cabbage
Edamame
Chickpeas (drained & rinsed)
Protein (I used TVP)
Soy sauce
Lemon juice
Ginger (grated)
Instructions:
Shred or slice the green cabbage and rinse if necessary. It usually isn’t but I recently came across a very dirty head of cabbage and it needed a ride in my salad spinner.
Slice scallions. Chop cucumber. Cut corn kernels off the cob. Grate carrots. Add to a large mixing or salad bowl.
Drain and rinse chickpeas and then season with whatever herbs & spices you want. Spread them out on a baking mat and pop’em in the oven on 200C/400F for about 10 to 12 minutes.
At the halfway point for the chickpeas, add the edamame to the baking sheet and cook until done.
Add the cabbage, chickpeas & edamame to the mixing bowl.
Salad dressing: Grate ginger into a small jar or other small vessel with a lid. Add the juice of one lemon, soy sauce and if you’re not into oil free vegan recipes, add sesame oil. Shake well and then pour over your salad, and toss until it’s all coated.
Mix your vegan protein in with the salad or serve it on the side, it’s totally your choice!
Notes: My edamame was frozen and I didn’t thaw it before cooking. If you have fresh ones, you might need a shorter cooking time.
Notes: Cook the corn on the cob first, either boil it in salted water or cook it in the oven with the chickpeas. Let it cool and then cut the kernels off.
And that’s your first of many vegan salad recipes for Spring & Summer 2026!
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Tell me what you think about this!