Whether served for the main course or offered on the side, this lively trio of colorful vegan salads will brighten any festive summer meal. My Artichoke, Chickpea and Fusilli Salad recipe is a delicious vegan version of a traditional pasta salad. It’s a hearty dish highlighting tender baby artichokes, crunchy veggies, creamy chickpeas, and spiral pasta. Carrot, Cabbage and Walnut Coleslaw is my jazzy twist on a warm weather classic, featuring crisp cabbage, shredded carrots, sweet peppers, and crunchy walnuts—all tossed in a creamy, plant-based lemon-tahini dressing. Chickpea-Potato Salad is a substantial spud salad with protein-rich chickpeas, baby potatoes, celery, carrots, and olives; all tossed with a zingy dressing. YUM!
This hearty recipe makes a satisfying, protein-rich dish for lunch, brunch or supper! It’s an attractive pasta salad featuring tender baby artichokes, creamy chickpeas, crunchy veggies, and spiral pasta.
This vegan coleslaw is super lemony and totally inviting. Featuring a spicy tahini dressing, along with crisp romaine, shredded carrots and colorful red cabbage, this unique salad provides a tasty twist to the classic recipe.
This hearty, protein-rich spud salad features chickpeas, baby potatoes, celery, carrots, and olives, tossed with a zingy dressing. My husband loves potato salad and this colorful dish can be served for a main dish or hearty side.
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