The Best Vegan Salad Recipe

The best vegan salad recipe with roast chickpeas, kale, roast sweet potatoes and a tahini and soy sauce dressing. This is my favourite vegan salad with a great variety of textures and flavours.

The best vegan salad recipe

I love the colours in this vibrant salad. If the photos don't convince you, then maybe a little description will help.  

It’s got it all – freshness from kale, caramelised sweet potato, roast red onions and smoky chickpeas,  and the most gorgeous tahini, soy and mustard dressing. 

What goes in my favourite vegan salad recipe

Here’s what you need for my vegan salad recipe with substitutes too!

• Sweet potato – caramelised and smoky, sub with pumpkin or butternut squash.
• Tahini dressing - My favourite brand is Belazu. It isn't as grainy as other brands. Sub with almond butter if you prefer.
• Kale – Sub with Rocket or Spinach.
• Mustard – I use this to thicken the dressing because I think this salad really benefits from everything being coated really nicely with dressing. If you’re a mustard hater, sub with vegan mayo/yoghurt instead.
• Chickpeas - lightly charred, crispy, and delicious. Could sub for butter beans.
• Avocado - adds creaminess and also makes the salad extra filling. You can skip it all together if you prefer.
• Soy Sauce - You can use Tamari instead. Tamari is a gluten free version of Soy Sauce. I recommend Kikkoman. Because Soy sauce is salty already, go easy on the seasoning.
• Oat Mylk - Use any milk substitute you prefer or a vegan yoghurt instead.

How to make The BEST Vegan Salad Recipe

A really easy salad, it’s very straight forward really! You are basically roasting the veg, assembling and pouring over a gorgeously silky tahini sauce. 

Then bring it all together and devour!

A fabulous side dish – or a meal to share

I say this is a fantastic side dish – and it is the sort of thing that I would take to gatherings as something a little different. It is what I imagine I would feed my college friends who are all mainly plant based eaters. 

But truthfully, I make this more often as a meal for 2 than as a side. In fact, I can only ever recall serving it as a side dish once!

To me, this is the sort of salad that’s interesting and substantial enough to be served as a meal, even to self confessed Carnivores like my husband! Plus, it would make a great work lunch.

MORE DELICIOUS, SUBSTANTIAL MEAT FREE SALADS

Barley Salad with Feta, Pomegranate and Mixed Seeds

Thai Quinoa Crunch Salad

Vegetable and Herby Citrus Quinoa Salad

**Lastly, if you make this recipe, do leave a comment and/or give this recipe a rating! I love to hear from you guys and it helps me to understand what you like and provide content that you enjoy!**

The best vegan salad recipe

Safira

The best vegan salad recipe with roast chickpeas, kale, roast sweet potatoes and a tahini and soy sauce dressing. This is my favourite vegan salad with a great variety of textures and flavours.

5 from 5 votes

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Lunch/Dinner, Side Dish

Cuisine british

Servings 4

Calories 539 kcal

Ingredients

  

1x2x3x

Vegetables

• 1 large Sweet Potato Cut into ½ inch rounds, and rounds cut in ½
• 1 Red Onion sliced finely
• 4 cloves Garlic
• 3 tablespoon Olive Oil
• 2 teaspoon Smoked Paprika
• ½ teaspoon Cayenne Pepper
• Salt and Pepper
• 400 g Chickpeas tinned, drained
• 2 handfuls Kale Stems removed and roughly chopped
• 1 Avocado sliced (Optional)

Tahini, Soy and Mustard Dressing

• 3 tablespoon Olive Oil
• 2 Lemons Juice only
• 2 tablespoon Dijon Mustard
• 3 tablespoon Tahini
• 1 teaspoon Garlic granules
• 2 tablespoon Oat Mylk or similar A vegan yoghurt will work too
• 1 teaspoon Soy Sauce
• Salt and Pepper

Toppings (Optional)

• 2 tablespoon Pomegranate

Instructions

 

• Pre heat oven to 230 °C/Gas Mark 7.

Vegetables

• Add the sweet potato, red onions and garlic to a tray with half the olive oil, the paprika, cayenne and salt and pepper. Bake in the oven for 20 minutes.
• Remove the tray from the oven and add chickpeas to it. Add the remaining olive oil. Add a little more salt and pepper and smoked paprika if you want at this stage. Roast for 20 more minutes.

Tahini Dressing

• Remove the garlic from the roast veg tray and add to a blender along with all the other dressing ingredients. Blend for a minute. Or you can just mix together in a bowl.

Salad

• Meanwhile Add the kale and sliced avocado to a bowl.
• Top with roast vegetables, pomegranate (if using) and drizzle over the dressing.

Notes

Calories are based on optional ingredients not being included. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Substituions 

• Sweet potato – caramelised and smoky,sub with pumpkin or butternut squash.
• Tahini dressing - sub with almond butter.
• Kale – Sub with Rocket or Spinach.
• Mustard – I use this to thicken the dressing because I think this salad really benefits from everything being coated really nicely with dressing. If you’re a mustard hater, sub with mayo instead.
• Chickpeas - lightly charred, crispy, and delicious. Could sub for butter beans.
• Avocado - This adds more creaminess and also makes the salad extra filling. You can skip it all together if you prefer.
• Soy Sauce - You can use Tamari instead.
• Oat Mylk - Use any milk substitute you prefer or a vegan yoghurt instead.

Nutrition

Calories: 539kcalCarbohydrates: 58gProtein: 15gFat: 30gSaturated Fat: 4gSodium: 237mgPotassium: 870mgFiber: 13gSugar: 11gVitamin A: 14331IUVitamin C: 55mgCalcium: 145mgIron: 5mg

Keyword Plant based salad, Salad, Salad; BBQ; Barbeque, Vegan Salad

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