Vegan Chop Salad

Bright, fresh, and bursting with flavor, this Vegan Chop Salad is the ultimate healthy meal that’s as satisfying as it is simple to prepare. Packed with nutrient-dense ingredients like kale, chickpeas, avocado, and vibrant veggies including cherry tomatoes, cucumber, and red bell pepper, this rainbow-colored salad is a feast for both the eyes and the palate. A zesty lemon-tahini dressing, lightly sweetened with maple syrup, ties everything together with a creamy, citrusy finish. Ready in just 20 minutes with no cooking required, it’s perfect for a quick lunch, meal prep, or as a show-stopping side dish at your next gathering. This salad isn’t just vegan; it’s a celebration of wholesome, plant-based eating!

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1 cup cherry tomatoes
• 1 medium cucumber
• 1 medium red bell pepper
• 1 large carrot
• 0.5 small red onion
• 1 cup cooked chickpeas
• 2 cups kale leaves
• 1 large avocado
• 0.25 cup fresh parsley
• 1 medium lemon
• 2 tablespoons tahini
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon maple syrup
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

1. Rinse and dry all vegetables and herbs thoroughly.

Step 2

2. Halve the cherry tomatoes and place them into a large mixing bowl.

Step 3

3. Dice the cucumber, red bell pepper, and carrot into small, bite-sized pieces and add to the mixing bowl.

Step 4

4. Finely chop the red onion and add it to the bowl.

Step 5

5. Rinse and drain the chickpeas, then transfer them to the bowl with the other vegetables.

Step 6

6. Remove the kale leaves from their stems, tear them into small pieces, and add to the bowl.

Step 7

7. Peel, pit, and dice the avocado, then gently fold it into the salad mixture.

Step 8

8. Finely chop the fresh parsley and sprinkle it over the salad.

Step 9

9. To prepare the dressing, cut the lemon in half and juice it into a small bowl.

Step 10

10. Whisk in the tahini, olive oil, and maple syrup until smooth and well combined.

Step 11

11. Season the dressing with salt and black pepper, adjusting to taste.

Step 12

12. Pour the dressing over the chopped vegetables and toss gently to coat evenly.

Step 13

13. Serve immediately or chill for 10 minutes to allow the flavors to meld before serving.

Nutrition Facts

Serving size	(1277.6g)

Amount per serving	% Daily Value*
Calories	1371.0

Total Fat 82.5g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 3.8g
Cholesterol 0mg	0%
Sodium 1363.2mg	0%
Total Carbohydrate 139.2g	0%
Dietary Fiber 45.0g	0%
Total Sugars 43.0g
Protein 40.1g	0%

Vitamin D 0IU	0%
Calcium 2768.2mg	0%
Iron 10727.3mg	0%
Potassium 3688.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.9%

Protein: 11.0%

Carbs: 38.1%