Chopped Salad Recipe Vegan: Fresh and Easy Ideas

Looking for a vibrant, refreshing, and nutrient-packed vegan dish that’s as colorful as it is delicious? This chopped salad recipe vegan is exactly what you need to brighten up your meals.

Combining crisp veggies, hearty beans, and a tangy dressing, this salad is perfect for lunch, dinner, or even as a side for your favorite dishes. It’s easy to prepare, customizable, and packed with flavors that satisfy every craving without any animal products.

Whether you’re a seasoned vegan or just exploring plant-based options, this recipe will quickly become a staple in your kitchen.

Not only does this chopped salad provide a wonderful balance of textures and tastes, but it also offers a refreshing way to enjoy your daily dose of veggies. Plus, it’s perfect for meal prepping and can be stored in the fridge for several days without losing its crispness.

Dive into this delightful bowl of wholesome goodness and discover why healthy eating never tasted so good!

Why You’ll Love This Recipe

This vegan chopped salad recipe is a powerhouse of fresh ingredients that come together to create a harmony of flavors and textures. The crispness of cucumbers and bell peppers contrasts beautifully with creamy avocado and hearty chickpeas, while the zesty lemon-tahini dressing ties everything together with a luscious finish.

It’s incredibly versatile, allowing you to swap ingredients based on your preferences or what you have on hand. The salad is naturally gluten-free, oil-free, and packed with fiber and protein, making it a nourishing option for any diet.

Plus, the simple prep means you can enjoy a fresh, homemade meal in under 20 minutes.

Ingredients

• 1 cup cherry tomatoes, quartered
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cooked chickpeas (or canned, rinsed and drained)
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp lemon juice (freshly squeezed)
• 2 tbsp tahini
• 1 tbsp maple syrup
• 1 garlic clove, minced
• Salt and black pepper, to taste
• Optional: 1/4 tsp smoked paprika or chili flakes for some heat

Equipment

• Cutting board
• Sharp knife
• Large mixing bowl
• Whisk or fork (for dressing)
• Measuring spoons
• Serving bowls or plates
• Can opener (if using canned chickpeas)

Instructions

1. Prepare the vegetables: Wash all fresh produce thoroughly. Quarter the cherry tomatoes, dice the cucumber and bell peppers, finely chop the red onion, and chop the parsley and mint.
2. Prepare the avocado: Cut the avocado in half, remove the pit, and dice the flesh into bite-sized pieces. Set aside to add later.
3. Mix the dressing: In a small bowl, whisk together the lemon juice, tahini, maple syrup, minced garlic, salt, and pepper. Add a tablespoon of water if the dressing is too thick, whisking until smooth and creamy.
4. Combine salad ingredients: In a large mixing bowl, add the chopped tomatoes, cucumber, bell peppers, chickpeas, red onion, parsley, and mint. Toss gently to combine.
5. Add the dressing: Pour the lemon-tahini dressing over the salad and toss gently to coat all ingredients evenly.
6. Add avocado last: Gently fold in the diced avocado to prevent it from mashing, preserving its creamy texture.
7. Season and serve: Taste the salad and adjust salt, pepper, or lemon juice as needed. Optionally sprinkle with smoked paprika or chili flakes for a spicy kick.
8. Serve immediately or chill for 10-15 minutes for flavors to meld beautifully before serving.

Tips & Variations

Want to switch things up? Try adding some cooked quinoa or farro for extra texture and protein.

To keep the salad fresh for meal prep, store the avocado separately and add it just before serving to prevent browning. You can also swap chickpeas for black beans or kidney beans to vary the flavor.

For a creamier dressing, blend the tahini mixture with a bit of plant-based yogurt or mashed silken tofu. If you prefer a tangier dressing, add a splash of apple cider vinegar or a pinch of mustard powder.

Looking for a crunch? Add toasted pumpkin seeds, sunflower seeds, or chopped nuts like walnuts or pecans to the salad just before serving.

Nutrition Facts

Note: Nutritional values are estimates based on standard ingredient quantities and can vary depending on specific brands and portion sizes.

Serving Suggestions

This chopped vegan salad is a fantastic standalone meal, especially on warm days when you want something light yet satisfying. Pair it with warm crusty bread for a simple lunch or add it as a vibrant side dish to your favorite vegan entrees.

For a heartier meal, serve alongside roasted sweet potatoes or grilled tofu steaks. You can even stuff it into whole wheat pita pockets for a quick and easy sandwich alternative.

For more inspiration on wholesome plant-based dishes, check out Thelma Sanders Squash Recipe, which pairs wonderfully with fresh salads like this one.

Conclusion

This chopped salad recipe vegan is a testament to how simple ingredients can come together to create a nutritious and flavorful dish. With its fresh veggies, creamy avocado, and tangy dressing, it satisfies cravings for freshness and heartiness all at once.

It’s perfect for anyone looking to add more plant-based meals to their diet, whether you’re new to vegan cooking or a long-time enthusiast. Plus, the flexibility in ingredients and dressing allows you to tailor it to your taste and pantry.

Don’t forget to explore other delicious recipes like Pickled Cherry Pepper Recipe or the indulgent yet vegan-friendly Peanut Butter Gelato Recipe for a complete culinary adventure.

Enjoy this wholesome salad as a daily go-to that’s not only good for your body but also a delight to your palate!

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