Vegan salads: 5 options that are worth a whole meal!

Lunchtime is coming and you I don’t want to eat meat, but 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 made with leaves, cereals, grains and vegetables.

There’s also a delicious avocado recipe, and even the chayote – which many say has no flavor – along with other ingredients, it’s very tasty! Above all because those who think that being vegan is synonymous with starving to death are mistaken. 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. Check out the options that the Guide has separated for you:

Chickpea salad with vegetables

Time: 1h (+12h of soaking)

Performance: 4 portions

Difficulty: easy

Ingredients:

• 100 g of chickpeas
• Salt and sprigs of thyme to taste
• 1 chopped carrot
• 1 chopped cucumber
• 2 chopped tomatoes
• 1 chopped celery
• 1 chopped green pepper
• 4 tablespoons of olive oil
• 1 lemon juice
• 4 crunchy lettuce leaves

Method of preparation:

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

Chayote Salad

Time: 20 minutes

Performance: 6 portions

Difficulty: easy

ingredients

• 3 diced chuchus
• 1 sliced ​​red onion
• 2 cups Swiss chard (sliced)
• 1/2 cup chopped parsley (minced)
• 100 g of chilli
• Juice of 1 Sicilian lemon
• 2 tablespoons of white vinegar
• salt to taste

Method of preparation

1. Steam the chayote for 5 minutes or until al dente.
2. Drain and leave to cool.
3. In a bowl, put the already cold chayote, the onion, the chard, the parsley, the red pepper, the lemon juice, the vinegar, the salt and mix.
4. Transfer to a salad bowl and serve after.

Zucchini salad with walnuts, apricots and mint

Time: 20 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

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

Method of preparation:

1. Put the red lettuce leaves and the radicchio in a large salad bowl, arrange the zucchini strips on top, add the walnuts, apricots, mint, lemon juice and pepper.
2. Add oil and salt to taste. Serve immediately. Great choice for not eating meat!

Moroccan couscous salad

Time: 30min (+1h rest)

Performance: 5 portions

Difficulty: easy

Ingredients:

• 1 cup of Moroccan couscous
• 1 1/2 cups warm water
• 2 tablespoons of olive oil
• 1 cube of vegetable broth
• 1 red onion in strips
• 2 tablespoons of chopped parsley
• 1 seedless tomato cut into strips
• 1 lemon juice
• 1/2 cup black raisins (tea)
• 2 tablespoons of chopped mint
• salt to taste
• Mint leaves to decorate

Method of preparation:

1. Put the Moroccan couscous in a large bowl and sprinkle with the melted vegetable stock. Cover the bowl and let it rest for 1 hour.
2. Drain the 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 portions

Difficulty: easy

Ingredients:

• 1 bunch iceberg lettuce, cut into strips
• 2 sliced ​​avocados
• 1 cup cherry tomatoes (halved)
• 1 lemon juice
• Salt, black pepper, olive oil and coriander sprigs to taste

Method of preparation:

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

If you want other recipes than vegan salads, The Guide has many recipe options, visit our website and check it out!

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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.