Salad is a lot more fun when it becomes a taco salad. Incorporating all the lively flavors of tacos, this tasty salad is quick and easy to prepare, and is a great choice when you’d like a hearty main-dish salad. If you’re short on time, use some of the shortcut suggested. Have it on its own for lunch; complete the meal with baked sweet potatoes, vegan quesadillas, and/or corn-on-the-cob for dinner.
This is a delicious and refreshing salad, great anytime, and light enough for warmer weather days. I had a few ingredients around that seemed like they’d go good together so I threw this salad together and turned out really nice. I’m not really big on measurements so feel free to make adjustments based on your preferences. I brought this to a party and all my omnivore friends went crazy for it. It couldn’t be any easier to prepare and so healthy for you, nutrient dense with protein, fiber, vitamins, minerals and antioxidants. Who’d have thought, a delicious salad with no salt and no oil! Recipe and photo contributed by Sharon Nazarian from Big City Vegan. more →
This easy chickpea salad makes a good lunch on its own with some whole grain bread and fresh fruit. It’s a great companion to many Italian-style pasta dishes or simple grain dishes during the cooler months, especially if the meal needs a protein boost. It’s also good with pasta salads or potato salads as cool summer meal, served with a cold soup or fresh corn. This is especially good with ripe summer tomatoes, though off season you can use tomatoes on vine or hydroponic tomatoes. more →
This adaptation of a traditional Middle Eastern salad has a great combination of flavors and textures. I especially like it with Middle Eastern- or Spanish-themed meals; though it can be a nice foil for any mild-flavored dish, as well — try it with Pasta with Vegan Alfredo Sauce. more →