Vegan salads: 5 options that are worth an entire meal!

Lunch time is approaching and you I don’t want to eat meatbut still want a delicious and complete meal? Bet on these delicious vegan salads that are worth a meal! They are very tasty and very nutritious, as they are prepared with leaves, cereals, grains and vegetables.

There is also a delicious recipe with avocado and chayote – which many say has no flavor – along with other ingredients, is very tasty! Because anyone who thinks that being vegan is synonymous with suffering from hunger is wrong. With these vegan salad recipes, you won’t even miss the meat on your plate.

So, for a light and nutritious lunch, delicious vegan salads are a great option. Discover the options that the Guide has selected for you:

Chickpea salad with vegetables

Time: 1h (+12h soaking)

Performance: 4 servings

Difficulty: easy

Ingredients:

• 100 g of chickpeas
• Sprigs of salt and thyme to taste
• 1 chopped carrot
• 1 cucumber chopped
• 2 chopped tomatoes
• 1 chopped celery
• 1 green pepper chopped
• 4 tablespoons of olive oil
• Juice of 1 lemon
• 4 crisp lettuce leaves

Preparation method:

1. Soak the chickpeas in hot salted water for 12 hours.
2. Drain them, put them in a pan, cover them with water and salt and cook over medium heat until they are soft.
3. Drain and leave to cool.
4. Mix with carrot, cucumber, tomato, celery and pepper.
5. Season with olive oil, lemon juice and salt.
6. Transfer to a plate lined with lettuce leaves and serve sprinkled with thyme.

Chayote Salad

Time: 20 minutes

Performance: 6 servings

Difficulty: easy

Ingredients

• 3 diced chayotes
• 1 red onion sliced
• 2 cups chard (striped)
• 1/2 cup chopped green chili pepper
• 100 g of biquinho pepper
• Juice of 1 lemon
• 2 tablespoons white vinegar
• Salt to taste

Preparation method

1. Steam the chayote for 5 minutes or until al dente.
2. Drain and leave to cool.
3. In a bowl, place the cold chayote, onion, chard, green chili pepper, biquinho pepper, lemon juice, vinegar, salt and mix.
4. Transfer to a salad bowl and serve immediately.

Courgette salad with walnuts, apricots and mint

Time: 20 minutes

Performance: 6 servings

Difficulty: easy

Ingredients:

• 1 cup chopped walnuts
• 1/2 cup chopped apricots
• 8 leaves of red lettuce, preferably organic
• 1/4 cup chopped mint
• 2 bunches of radicchio, preferably organic
• 1/4 cup lemon juice
• 2 courgettes cut into strips, preferably organic
• 1 teaspoon ground black pepper
• Extra virgin olive oil to taste
• Sea salt to taste

Preparation method:

1. Arrange the red lettuce leaves and radicchio in a large salad bowl, garnish with the sliced ​​courgettes, add the walnuts, apricots, mint, lemon juice and pepper.
2. Add olive oil and salt to taste. Serve immediately. Great option for not eating meat!

Moroccan couscous salad

Time: 30 minutes (+1 hour rest)

Performance: 5 servings

Difficulty: easy

Ingredients:

• 1 cup Moroccan couscous
• 1 1/2 cups hot water
• 2 tablespoons of olive oil
• 1 cube of vegetable broth
• 1 red onion cut into strips
• 2 tablespoons chopped parsley
• 1 seedless tomato cut into strips
• Juice of 1 lemon
• 1/2 cup black raisins
• 2 tablespoons chopped mint
• Salt to taste
• Mint leaves to decorate

Preparation method:

1. Place the Moroccan couscous in a large bowl and pour the water with the melted vegetable broth over it. Cover the bowl and let rest for 1 hour.
2. Remove excess water and fluff the couscous with a fork.
3. Add the onion, tomato, lemon juice, raisins, olive oil, parsley, mint and season with salt.
4. Mix well and transfer to a plate.
5. Decorate with mint leaves and serve.

Avocado salad

Time: 20 minutes

Performance: 6 servings

Difficulty: easy

Ingredients:

• 1 bunch of iceberg lettuce, cut into strips
• 2 striped avocados
• 1 cup cherry tomatoes (cut in half)
• Juice of 1 lemon
• Salt, black pepper, olive oil and coriander sprigs to taste

Preparation method:

1. Arrange the lettuce in a salad bowl, sprinkle the tomatoes, avocado and drizzle with lemon juice.
2. Scatter the cilantro sprigs over the top and season with salt, pepper and olive oil before serving.

If you want other recipes beyond vegan salads, the Guide has many recipe options, visit our website and check them out!

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.