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.
Ingredients
Vegetables
- 1 large Sweet Potato Cut into 1/2 inch rounds, and rounds cut in ½
- 1 Red Onion sliced finely
- 4 cloves Garlic
- 3 tbsp Olive Oil
- 2 tsp Smoked Paprika
- 1/2 tsp 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 tbsp Olive Oil
- 2 Lemons Juice only
- 2 tbsp Dijon Mustard
- 3 tbsp Tahini
- 1 tsp Garlic granules
- 2 tbsp Oat Mylk or similar A vegan yoghurt will work too
- 1 tsp Soy Sauce
- Salt and Pepper
Toppings (Optional)
- 2 tbsp 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
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