Cold Vegan Salad Recipes for Fresh and Easy Meals

There’s something irresistibly refreshing about a cold vegan salad, especially when the weather is warm or you’re craving a nutrient-packed meal that doesn’t weigh you down. Whether you’re a committed vegan or just looking to add more plant-based options to your routine, cold vegan salads are the perfect solution.

They’re vibrant, quick to prepare, and endlessly versatile, making them a go-to for busy lunches, picnic spreads, or light dinners. In this post, I’ll share some of my favorite cold vegan salad recipes—each bursting with flavor, color, and wholesome ingredients.

You’ll find inspiration for every palate, from Mediterranean chickpea salads to Asian-inspired noodle bowls. If you’re on the hunt for creative, delicious, and satisfying vegan salads, you’re in the right place!

Why You’ll Love This Recipe

• Quick and Easy: Cold vegan salads can be prepared in under 30 minutes, making them perfect for busy days.
• Healthy and Nutritious: Packed with fresh vegetables, plant-based proteins, and healthy fats, these salads fuel your body and mind.
• Customizable: Swap in your favorite seasonal veggies, beans, or grains for endless variety.
• Perfect for Meal Prep: These salads keep well in the fridge, so you can enjoy them throughout the week.
• Great for Entertaining: Vibrant colors and bold flavors make these salads a showstopper at any gathering.

Ingredients

Below, you’ll find three cold vegan salad recipes, each with its unique ingredient list. Choose one, or try them all!

Mediterranean Chickpea Salad

Asian-Inspired Cold Noodle Salad

Summer Quinoa & Black Bean Salad

Equipment

• Large mixing bowls
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Salad tongs or serving spoons
• Medium saucepan (for cooking quinoa or noodles)
• Colander (for rinsing beans or draining noodles)
• Small whisk (for dressings)

Instructions

Mediterranean Chickpea Salad

1. Prep the veggies: Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the parsley.
2. Combine ingredients: In a large bowl, add chickpeas, cucumber, cherry tomatoes, red onion, parsley, and sliced olives.
3. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Toss the salad: Pour the dressing over the salad and toss gently to combine.
5. Chill and serve: Let the salad chill in the fridge for at least 15 minutes to allow flavors to meld. Serve cold.

Asian-Inspired Cold Noodle Salad

1. Cook the noodles: Prepare rice noodles according to package instructions. Drain and rinse under cold water.
2. Prep the veggies: Shred the carrots, thinly slice the red bell pepper, and slice the green onions.
3. Make the dressing: Whisk together soy sauce, rice vinegar, sesame oil, maple syrup, and grated ginger in a small bowl.
4. Combine ingredients: In a large bowl, toss the noodles with carrots, bell pepper, edamame, green onions, cilantro, and sesame seeds.
5. Add the dressing: Pour the dressing over the salad and toss until everything is evenly coated.
6. Chill and serve: Refrigerate for at least 10 minutes. Serve cold, garnished with extra cilantro and sesame seeds.

Summer Quinoa & Black Bean Salad

1. Cook the quinoa: If not already cooked, prepare 1 cup dry quinoa according to package directions. Let cool.
2. Prep the add-ins: Dice the bell pepper, slice the green onions, chop the cilantro, and thaw the corn if using frozen.
3. Mix the salad: In a large bowl, combine the cooked quinoa, black beans, corn, bell pepper, green onion, and cilantro.
4. Make the dressing: Whisk together lime juice, olive oil, cumin, salt, and pepper in a small bowl.
5. Toss and chill: Pour the dressing over the salad and toss to combine. Refrigerate for 15-20 minutes before serving.

Tips & Variations

• Add crunch: Toss in pumpkin seeds, sliced almonds, or roasted chickpeas.
• Switch up the greens: Try arugula, baby spinach, or chopped kale as a base for any salad.
• Try different proteins: Tempeh, baked tofu, or lentils work well in place of beans or chickpeas.
• Make it spicy: Add a dash of sriracha or chili flakes to the dressing for heat.
• Mix and match flavors: Use your favorite herbs—basil, mint, or dill can completely change the salad’s flavor profile.

“Salads aren’t just for summer! With the right ingredients, a cold vegan salad can be delicious year-round.”

For more plant-based meal inspiration, check out A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Nutrition Facts

Nutrition values will vary based on the salad and specific ingredients used. Here’s an approximate nutrition summary for a single serving of each salad (serves 4):

All recipes are naturally gluten-free (use gluten-free soy sauce for the noodle salad) and contain no dairy or animal products.

Serving Suggestions

• As a main dish: Serve a generous bowl of salad with a slice of crusty vegan bread or pita.
• For meal prep: Portion salads into airtight containers for grab-and-go lunches throughout the week.
• At a potluck or picnic: These salads travel well and are crowd-pleasers—just keep chilled in a cooler until ready to serve.
• As a side: Pair with grilled tofu, veggie burgers, or your favorite soup. For more ideas, see our Best Vegetarian Recipes No Dairy for Delicious Meals.
• With extra toppings: Drizzle with homemade vegan salad dressing, sprinkle with nuts or seeds, or add sliced avocado for extra richness.

Conclusion

Cold vegan salad recipes are a lifesaver for anyone seeking meals that are healthy, delicious, and easy to prepare. They’re endlessly adaptable, making it simple to use up whatever fresh produce or pantry staples you have on hand.

Whether you’re packing lunch for work, prepping for a summer picnic, or hosting friends for a backyard gathering, these salads deliver on both flavor and nutrition. Plus, they’re naturally vegan and can easily be made gluten-free or nut-free to suit any dietary need.

Why not experiment with combinations and dressings to create your signature cold vegan salad? Your taste buds—and your body—will thank you.

And if you’re hungry for more creative vegan ideas, check out our Best Vegan Salad Bowl Recipes for Fresh Healthy Meals and explore the wide world of plant-based cooking. Happy salad making!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chickpea & Avocado Cold Vegan Salad”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A refreshing and protein-packed vegan salad featuring creamy avocado, hearty chickpeas, and fresh veggies. Perfect for a quick lunch or a light dinner on a warm day.”, “prepTime”: “PT15M”, “cookTime”: “PT0M”, “totalTime”: “PT15M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 (15 oz) can chickpeas, drained and rinsed”, “1 large avocado, diced”, “1 cup cherry tomatoes, halved”, “1/2 cup cucumber, diced”, “1/4 cup red onion, finely chopped”, “2 tablespoons fresh cilantro, chopped”, “2 tablespoons olive oil”, “1 tablespoon lemon juice”, “1/2 teaspoon sea salt”, “1/4 teaspoon black pepper”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a large bowl, combine chickpeas, avocado, cherry tomatoes, cucumber, and red onion.”}, {“@type”: “HowToStep”, “text”: “Add chopped cilantro.”}, {“@type”: “HowToStep”, “text”: “Drizzle olive oil and lemon juice over the mixture.”}, {“@type”: “HowToStep”, “text”: “Season with sea salt and black pepper.”}, {“@type”: “HowToStep”, “text”: “Gently toss until all ingredients are well mixed.”}, {“@type”: “HowToStep”, “text”: “Serve immediately or chill for 30 minutes for enhanced flavor.”}], “nutrition”: {“calories”: “260 kcal”, “proteinContent”: “7 g”, “fatContent”: “14 g”, “carbohydrateContent”: “27 g”}}