- Preparation time
- 30 mins
- Difficulty
- einfach - easy
- Serves
- 6 people
- Meal course
- Mittagessen - Lunch
- Posted by
- Posted on
- December 5, 2014
- 200 gram 236.59 gr (US)
- Lettuce
- 1 large
- Bell pepper
- 1 medium
- Onion
- 1 medium
- Zucchini
- 3 medium
- Cherry Tomatoes
- 0 medium
- Cucumber
- 0 medium
- Avocado
- 0 medium
- Cooked Chickpeas （canned or fresh）
- 0 medium
- Onion
- 0 Teelöffel - table spoon 15 gr.
- Olive oil
- 0 small
- Salz - salt
- 0 Teelöffel - table spoon 15 gr.
- Balsamic Vinegar - Balsamiko
A Salad So Good, You’ll Forget It’s Healthy
Your Go-To Vegan Summer Salad for Sunshine and Satisfaction
When the sun is high and the heat lingers long into the evening, there’s nothing quite like a bowl of crisp, juicy, flavor-packed goodness to keep you refreshed. That’s exactly what this Refreshing Vegan Summer Salad delivers: vibrant ingredients, light textures, and a zesty dressing that pulls it all together like a summer symphony.
And yes, it’s 100% vegan and vegetarian-friendly—but more importantly, it’s absolutely delicious.
Why This Salad Works
This isn’t your sad side salad. It’s a meal-worthy bowl full of protein, healthy fats, crunch, and flavor.
The creamy avocado balances the tang of lemon. The chickpeas bring substance, while the cucumber cools everything down. Toss in juicy cherry tomatoes, red onion for bite, and a shower of fresh parsley or mint, and you’ve got a dish that satisfies every craving without ever feeling heavy.
Whether you’re heading to a picnic, powering through a work-from-home lunch, or just need a quick and colorful dinner, this is your answer.
🛒 What You’ll Need:
-
1 cup cherry tomatoes, halved
-
1 cucumber, diced
-
1 avocado, cubed
-
1 cup cooked chickpeas (rinsed if canned)
-
1 small red onion, thinly sliced
-
½ cup chopped fresh parsley or mint
-
Juice of 1 lemon
-
2 tbsp olive oil
-
Salt and pepper to taste
-
Optional: 1 tbsp balsamic or apple cider vinegar
Variations to Try:
- Add quinoa or couscous for extra bulk
- Sprinkle on sunflower seeds or walnuts for crunch
- Swap parsley for fresh basil for a sweet herbal twist
- Serve it inside a lettuce wrap or a pita pocket for a grab-and-go lunch
Final Thought
This salad isn’t just a recipe—it’s a celebration of summer. It’s proof that eating well doesn’t mean eating bland, and that a vegan meal can be crave-worthy, satisfying, and beautiful on the plate.
So go ahead. Make it once and you’ll crave it all season long.
And if you do? Come back and tell us how you made it your own.
- Prep the Veggies: Wash and chop all the vegetables—halve cherry tomatoes, dice cucumber, cube avocado, and slice the onion thinly. Combine the Ingredients: In a large bowl, mix together the cherry tomatoes, cucumber, avocado, chickpeas, red onion, and chopped herbs.
- Make the Dressing: In a small bowl or jar, whisk together lemon juice, olive oil, vinegar (if using), salt, and pepper. Toss and Chill: Pour the dressing over the salad. Gently toss everything together to combine. Let it chill in the fridge for 10–15 minutes for best flavor. Serve Cold: Serve as a light lunch or side dish. It’s especially great with grilled veggies, pita bread, or on its own!
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