This vibrant Vegan Sunshine Salad is packed with colorful veggies like crunchy bell peppers, refreshing cucumbers, and sweet cherry tomatoes. It’s bright, healthy, and super easy to make!
Plus, the zesty dressing adds a burst of flavor that makes every bite a delight. I love serving it as a side dish or a light lunch—it’s like a bowl of sunshine on your plate! 🌞
Key Ingredients & Substitutions
Chickpeas: These are great for added protein in your salad. If you’re short on chickpeas, try using canned white beans or black beans as a substitute for a different flavor.
Cucumber: Fresh cucumbers add crunch. If you want a variation, consider using bell peppers instead for more color and sweetness.
Celery: Celery gives a nice crispness. If you’re not a fan, you can swap it for diced bell peppers or carrots for crunch.
Cilantro and Parsley: These herbs brighten the salad. If you dislike cilantro, swap it with fresh dill or omit it entirely.
Olive Oil: A common salad dressing base. You can use avocado oil or any other mild oil if preferred.
How Do I Get the Dressing Just Right?
Making the dressing is simple but important to pull the salad together. Start by whisking the olive oil, lemon juice, vinegar, and sweetener in a bowl. This promotes the flavors to blend nicely.
- Use fresh lemon juice for the best taste—it’s brighter than bottled juice.
- Adjust the sweetness by adding more maple syrup or agave if you prefer a sweeter dressing.
- Don’t forget to season with salt and pepper. A little pinch of salt can enhance all the flavors.
After whisking, pour the dressing over the salad mix. Toss it gently so you don’t mush the chickpeas. Letting it sit in the fridge allows all the flavors to meld together beautifully!
Easy Vegan Sunshine Salad
Ingredients You’ll Need:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large cucumber, sliced and quartered
- 2 stalks celery, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped (optional)
- 2-3 tbsp olive oil
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp apple cider vinegar or white wine vinegar
- 1/2 tsp maple syrup or agave nectar (optional for a touch of sweetness)
- Salt and black pepper, to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare. It’s quick, so you can whip it up just before meal time or make it in advance. Enjoy it fresh or let it chill in the fridge for about 10-15 minutes to let the flavors blend beautifully!
Step-by-Step Instructions:
1. Prepare the Chickpeas:
Start by rinsing and draining the canned chickpeas to remove any excess sodium. Place them in a large mixing bowl. These little gems add protein and a nice texture to your salad!
2. Add the Cucumbers:
Wash the cucumber, then slice it into rounds. Quarter each round to make bite-sized pieces. Toss them into the bowl with the chickpeas. Cucumber brings a refreshing crunch!
3. Chop the Vegetables:
Next, finely chop the celery and add it to the bowl along with the chopped cilantro and parsley. These herbs add a lovely flavor and freshness to the dish!
4. Whisk the Dressing:
In a small bowl, combine olive oil, lemon juice, vinegar, and maple syrup (if you’re using it). Whisk everything together until it’s well blended. Don’t forget to add salt and pepper for seasoning!
5. Combine Everything:
Pour the dressing over the salad ingredients in the large bowl. Gently toss everything together with a spatula or wooden spoon until all the ingredients are evenly coated in that zesty dressing.
6. Taste Test:
Give your salad a taste and adjust the seasoning if necessary. You can add more salt, lemon juice, or pepper to suit your preferences. A little adjustment can make a big difference!
7. Chill and Serve:
If you have time, refrigerate the salad for about 10-15 minutes before serving. This helps the flavors meld together nicely. Otherwise, serve it right away and enjoy this beautiful bowl of sunshine!
This fresh and easy vegan salad features bright, crisp veggies and protein-packed chickpeas with a zesty lemon dressing—perfect for a light lunch or side dish!
FAQ for Easy Vegan Sunshine Salad
Can I Use Other Beans Instead of Chickpeas?
Absolutely! If you don’t have chickpeas on hand, you can use any canned beans you like, such as black beans or white beans. Just make sure to rinse and drain them before adding them to the salad for a similar texture and protein boost.
How Can I Make This Salad More Filling?
To create a heartier version of the salad, consider adding grains like quinoa or brown rice. You could also toss in avocado for healthy fats or nuts and seeds for extra crunch!
Is There a Way to Prep This Salad in Advance?
Yes! You can prepare the salad ingredients ahead of time—just keep the dressing separate until you’re ready to serve. Store the veggies and chickpeas in an airtight container in the fridge for up to 2 days. Add the dressing just before you eat to keep everything fresh.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The texture may soften a little, but the flavors will still be delicious. Give it a good stir before serving!
