Fig Arugula Salad with Balsamic Vinaigrette

Fig & Arugula Salad with Balsamic Vinaigrette
It is too hot to cook. There is yet another heat wave going on right now and I, like many, am reluctant to cook. Luckily, cooking is optional in the plant world. Take this absolute treat of a salad for example.

It is mostly a fruit salad with some greenery and walnuts. A really refreshing, crisp, light weight but perfectly satisfying meal for the summer in my opinion. Added bonus, I also used purslanes but more on that in another post. For now, here is my recipe:
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Spicy Garbanzo Bean Salad Bowl with Tahini Sauce

Garbanzo Bean Salad
If I am going to eat a salad as a meal, I want it spicy and I want it with a killer dressing. Garbanzo beans (or chickpeas) are of one of the pillars of our vegan diet. I feel like hummus has become our new “cheese”, so to say. But that’s not the only way we enjoy garbanzo beans. They are really good sources of protein and they are deliciously filling. And the best part is, they really love their spices.

A tahini sauce only made sense with this salad. I also incorporated some sweet and sour tastes into it to balance the spices. The result was sheer joy.

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Grilled Eggplant Salad

Grilled Eggplant Salad
Eggplants, grilled whole with skin on, develop a rich and smoky flavor that works really well in a variety of dishes. I like mixing it up with other grilled and fresh vegetables and making a delicious salad to go on toast. This salad will keep in the fridge nicely for a few days, so that you can keep coming for more.
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The Best Vegan Bagel Salad

I love packing this bagel salad with me whenever I doubt anything short of it will fill me up. It has a special place for occasions such as hikes, camping trips and beach visits. It also is a very popular item in my husband’s lunch box and for good reason. It is one of those things when you know what you are eating is nutritious but you still can’t help feeling a little guilt. It’s that good.

If you are taking this to work though, you may want to skip the onions, and add a little onion powder.

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Half Cooked Salad with Cumin Roasted Garbanzo Beans

I love salads and I love hot dishes. What’s to keep me from enjoying them together? Fresh baby spinach leaves and a nice ripe avocado tossed together with cumin roasted garbanzo beans and vegetables hit several notes in my definition of a satisfying meal. As much as I love fresh, raw foods, I can’t give up the warmth of spicy roasts. This also saves me time from preparing a side salad for my lunch to get my fresh greens. The recipe is below.

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Mediterranean Inspired Quinoa Salad


I know spices are not usually considered salad ingredients but that has become my lunch thing lately. Looking at my previous lentil salad, I apparently crave spicy, warming, protein loaded, gluten-free, filling salads these days.

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Spicy Lentil Quinoa Salad


We could all use more leafy greens, and salads are an excellent way to get them. But for me, and very likely for most others as well, a salad doesn’t always hit the spot as a lunch. For one thing, there is just not enough calories in it. That’s probably why most restaurants basically serve a few lettuce leaves floating in a heavy, oil and sugar laden dressing.

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