Harissa tofu bowls with herbed rice, crunchy veggies and a zesty dressing is an easy, flavor-packed weeknight meal that’s very flexible! Make it exactly as-is, or mix and match veggies to use what you have. Serve in a bowl, or make a wrap!

This is the type of bowl meal that I love to whip up on busy weeknights: lots of crunchy veggies; a delicious dressing; and protein, like marinated beans or crisp, seasoned tofu. You combine it all in a bowl with either cooked grains, such as rice or quinoa, or some pasta/noodles. This combination is so flexible and works really well! And the best part is that for most of them, there is little cooking time, so it comes together quickly and is absolutely delicious and satisfying. 

The flavor in these harissa tofu bowls comes from the delicious crisped tofu seasoned with harissa sauce and herbs, and the zesty garlic lime maple dressing. Plus, there’s all that flavor from the different herbs and crunchy veggies, as well.

You can convert this into a wrap or sandwich, too, if you like! Other flexible meals like this include my Vietnamese curry tofu bowl, chili garlic sandwich, gochujang sandwich, and curry banh mi. Or make into hummus bowls like my harissa cauliflower hummus bowl. Those can also be served as bowls or as sandwiches or wraps. 

You can change up the veggies in these harissa tofu bowls to use whichever veggies you like. You can also pair it with shredded lettuce or cabbage instead of rice, if you want it to be more like a salad. It’s just an incredibly flexible recipe, so have fun, and make it your own!

Why You’ll Love Harissa Tofu Bowls

• super flexible, 30-minute meal
• crunchy veggies make this dish so FRESH and reduce cooking time!
• crisp, flavorful harissa tofu is so delicious!
• naturally gluten-free and nut-free with easy soy-free options

Continue reading: Harissa Tofu Bowls (30 minutes, gluten-free, nut-free with soy-free option)

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Chickpea salads are such a versatile dish. Whether you’re craving a salad with spiced chickpeas, or mashed chickpea salad sandwich or a dinner salad starring whole chickpeas and amazing dressings, I’ve got lots of satisfying options for you to try.

Chickpeas are such a versatile, plant-based protein! You can use them to make soups, stews, curries, etc. And you can smash them into salads or use whole chickpeas in your green salads. Today, we’re talking about chickpea salads – smashed and otherwise. They make a great, quick summer lunch, so let’s celebrate them!

A simple chickpea salad sandwich can be seasoned like vegan chicken salad, of course, but you can also use so many fun additions to mix up the flavor profile!

And when it comes to whole chickpea salads, the sky’s the limit! You can mix up additions and salad dressing flavors to create so many delicious combinations. I have tons of flavor-packed options for you to try. Also check out my summer salads with other proteins and veggies!

Whole Chickpea Salads

Vegan Chickpea Dill Salad

5 from 12 votes

This beautiful Chickpea Dill Salad takes just minutes to put together! It is refreshing and delicious with Greek flavors from the dill dressing. Crumbled up tofu soaks up the dressing to sub as vegan feta! Make ahead and serve as is or in pita bread. Glutenfree Nutfree

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Chickpea Mango Zucchini Koshimbir Salad with Curry Leaves

5 from 6 votes

Fresh, flavorful Indian koshimbir inspired salad with crunchy zucchini, sweet mango, crisp peanuts and hearty chickpeas, is flavored Curry leaf scented spiced oil – tadka. It works as a side dish or as a meal on its own with pita or chips for dipping. It’s a satisfying vegan summer salad that’s naturally gluten-free and soy-free!

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Crunchy Salad with firecracker Chickpeas and Peanut sauce

5 from 12 votes

Crunchy Salad with firecracker Chickpeas. Easy chickpeas tossed in firecracker sauce served over salad and Peanut sauce dressing. Vegan Gluten-free Recipe Free of Dairy, egg, soy, gluten, grain, yeast.

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Continue reading: 16 Amazing Chickpea Salads (gluten-free, soy-free, nut-free options included)

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You have got to try this fresh and crunchy chopped Italian sandwich with zesty red wine vinaigrette! This chopped salad sandwich is a super versatile lunch packed with fresh veggies and herbs.

This recipe is based on the viral chopped Italian salad sandwich, and it’s so satisfying! You chop up veggies, tofu, and chickpeas, then toss it with Italian seasoning, vegan Parmesan, and this super flavorful Italian dressing and stuff it into a sandwich. The tofu in this recipe gives feta vibes, but you don’t have to prepare the vegan feta in advance, because the tofu is going to absorb the flavors of the dressing as you chop and mix, which will give it a tangy, deep flavor.

If you’re making this for one or two people, you can save time by chopping up all of the ingredients together on the cutting board and mixing it up with the dressing right there, too. For larger batches, you are better off chopping one or two ingredients at a time, then mixing in a large bowl. 

Whichever way you make it, it is a really delicious, fresh salad sandwich packed with that delicious Italian dressing made from lots of herbs, red vine vinegar, lemon, black pepper, garlic and olive oil. The dressing pairs really well with the crunchy lettuce, cucumber, red pepper, onion, and tomatoes. If you don’t have all of those veggies, you can use whichever ones you have on hand. It’s a super flexible recipe. You can adjust the dressing to your preference, too!

Why You’ll Love a Chopped Italian Sandwich

• easy and versatile 15-minute lunch
• High protein with chickpeas and tofu and delicious
• crunchy veggies in creamy Italian dressing
• no mayo needed, if you prefer! The dressing gets its creaminess from vegan yogurt.
• one-bowl recipe
• Nut-free, gluten-free option , easy soy-free option

Continue reading: Chopped Italian Sandwich (gluten-free, nut-free with soy-free option)

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Roasted Shaved Brussels sprouts salad combines crispy Brussels sprouts with earthy greens, fresh tomato, and this umami filled sun-dried tomato walnut crumble for a satisfying salad that’s full of amazing flavor!

Brussels sprouts are one of those veggies that often put people in 2 camps, one that love them and the other that dislike it in some form. For me I either use them in an Indian stir fry like this, or bake and crisp them up. Shredding the Brussels sprouts reduces the cook time and gives you more crisp. They also are easier to eat and easier to like!

In this salad I use roasted shaved Brussels and pair them with some fresh greens and sweet cherry tomatoes. And then make this delicious umami garlic sun dried tomato walnut crumble! Assemble and add a hint of vegan parmesan.

We are going to roast the shaved Brussels sprouts with thyme and black pepper, or you can also use gochugaru flakes, which will add another dimension of flavor to them.

Either way, assemble with some greens and cherry tomatoes and this walnut crumble, featuring walnuts, sun dried tomato, and garlic. The walnut topping is just fantastic! It’s crunchy and it has this deep umami flavor from the garlic and tomatoes. It really takes the salad to a whole new level.

The dressing is a simple lemon, olive oil, and herb dressing which balances out all of that decadent and roasted flavor and adds something fresh to the bowl. This Brussels sprouts salad is truly addictive!

Why You’ll Love Brussels Sprouts Salad

• crispy, shaved Brussels sprouts with flavors from black pepper and thyme
• amazing, garlicky, sun dried tomato walnut crumble toppings
• herbal vinaigrette dressing
• naturally soy-free and gluten-free
• easy nut-free option

Continue reading: Roasted Shaved Brussels Sprouts Salad With Walnut Crumble (gluten-free, soy-free)

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Crunchy veggies in a spicy, zesty Indian-spice vinaigrette, make this chaat masala salad a summer staple! The Indian spice blend “chaat masala” gives this salad an incredible flavor, while tofu and veggies make it a satisfying, light meal.

Let me introduce you to this amazing Indian spice blend called Chaat Masala. Chaat masala is an Indian spice blend which includes Indian sulfur salt (kala namak), cumin, cayenne, and other ingredients. It’s adds an amazing sour and spicy flavor!

This is a refreshing summer chaat masala salad inspired by a kachumber salad. I used onion, tomatoes, cucumbers, and radishes as a base and add some tofu for protein, lots of cilantro for the herbs, and lettuce for some extra crunch and to make it more of a filling meal. 

It has a simple dressing of lime juice, loads of black pepper, and chaat masala.

If you’re wondering why I would you would add eggy-smelling kala namak to the mix, well chaat masala has been used in Indian cuisine for various flavors. They are very popular and used in many snacks, street food, or over fruits and any which way in India. It might smell slightly eggy, but the taste is kind of spicy sour patch kind of flavor profile. And that flavor works wonderfully in this chopped salad. You definitely have to try it! 

Why You’ll Love Chaat Masala Salad

• lots of fresh, crunchy veggies
• sweet-and-spicy, tangy dressing
• ready in under 30 minutes
• naturally gluten-free, oil-free, and nut-free

More Vegan Summer Salads

• Summer Pasta Salad
• Chickpea Dill Salad
• Lentil Quinoa Salad
• Cucumber Tomato Onion Salad
• Mango Chickpea Zucchini Koshimbir Salad with Curry Leaves

Continue reading: Chaat Masala Salad (Chopped Salad with Indian-spice Vinaigrette, gluten-free, oil-free, and nut-free!)

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This easy vegan summer salad stars smoky baked tofu and crispy almond flour croutons in a bacon-y dressing with lots of fresh, crunchy veggies. It’s a refreshing, hearty and comforting summer dinner salad!

To keep things simple, the dressing for this vegan summer salad is also your tofu marinade. The smoky, bacon-y flavor is just incredible!

I love the way that the deep flavors in this dressing pair up with salad greens, crunchy bell pepper, and sweet orange slices.
Theres loads of flavor and texture in this salad. Chewy crisp tofu, crunchy veggies, sweet tangy oranges and to take it to the next level we add this super crisp almond flour croutons! The croutons take just 1 bowl and 5 mins to mix, then scoop and bake and use. You can use these for any salad. Tofu and croutons add up 18-22 gm of protein! This is a very satisfying dinner salad that you’ll want to eat all summer long!

Why You’ll Love this Vegan Summer Salad

• easy, healthy, and refreshing
• smoky tofu and dressing
• fresh, crisp veggies
• crunchy almond flour croutons
• soy-free with nut-free and gluten-free options

More Vegan Dinner Salads

• Lentil Orzo Salad
• Vietnamese Curried Tofu Noodle Salad
• Spicy Sweet Potato Chickpea Salad Bowl
• Mango Chickpea Zucchini Koshimbir Salad with Curry Leaves

Continue reading: Vegan Summer Salad with Smoky Tofu and Almond Flour Croutons

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Fresh, flavorful Indian koshimbir inspired salad with crunchy zucchini, sweet mango, crisp peanuts and hearty chickpeas is flavored with curry leaf scented oil. It works as a side dish or as a meal on its own with pita or chips for dipping. It’s a satisfying vegan summer salad that’s naturally gluten-free and soy-free!

Koshimbir salad is an Indian salad that combines seasonal veggies with salt, pepper, coconut, peanuts and lime juice. The salad also is flavored with a tempering or tadka, which is spice-scented oil that is added on top, similar to chili oil, but with Indian spices. Some versions have non dairy yogurt added in as well based on the veggie used. This salad in inspired from Maharashtrian koshimbir. Maharashtra is a state in western India.

It’s served as a salad or a side. This loaded koshimbir has chickpeas in it, so you can serve it with pita bread or chips for a full meal. It has loads of flavors and textures from zucchini, mango, onion, chopped peanuts, shredded coconut and curry leaves! You guys have got to try this tadka salad! Every bit is a burst of flavors and textures.

If you like this zucchini koshimbir salad, try my beet and carrot koshimbir salad, too!

Why You’ll Love Zucchini Koshimbir Salad

• fresh salad full of crunchy veggies
• flavorful dressing and tempering
• easy to make in under 30 minutes
• gluten-free and soy-free

More Indian-Inspired Salads

• Kachumber Salad
• Sweet Potato Bhel
• Tikka Masala Pasta Salad
• Mustard Seed Chili Oil Tadka noodle salad

Continue reading: Mango Chickpea Zucchini Koshimbir Salad with Curry Leaves

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This BBQ chickpea and potato salad is the star of summer! Roasted potatoes, chickpeas and onions top crunchy veggies, lettuce with a zesty BBQ dressing. Perfect for cookouts, potlucks, and picnics!

This is a delicious, summery salad topped with warm, baked potatoes, chickpeas, and onions with some barbecue seasoning.  The onions caramelize in the oven along with all of those good spices.

Then, we toss them with some fresh, crunchy veggies like lettuce, tomatoes, and more red onion. You can also add in peppers and cucumber and toss it all in this delicious, tangy barbecue sauce dressing.

Add some crunchy croutons or crackers, and serve. 

It’s refreshing, it’s satisfying, and it’s quick and easy to make! It just needs one pan for baking and a bowl to mix everything in.

Why You’ll Love BBQ Chickpea and Potato Salad

• hearty and healthy
• so much great BBQ flavor!
• crunchy veggies
• nut-free with soy-free, gluten-free option

More hearty summer salads

• Spicy BBQ Cauliflower Salad Bowl
• Tofu and Veggies BBQ Bowl
• Lentil Quinoa Salad
• Chickpea Dill Salad

Continue reading: BBQ Chickpea and Potato Salad

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Move over chili oil noodles, try these Indian spiced chili oil noodles for dinner! A blast of flavor and textures! Whole mustard seeds are toasted in hot oil, then curry leaves and chilies are fried to infuse that oil, which is poured over noodles and sliced up fresh veggies.

A dash of lime and some roasted peanuts (or cashews or sunflower seeds) and kaboom! That burst of flavor! Add some baked tofu or cooked chickpeas to turn this into a hearty meal. This mustard seed chili oil dog batter salad is going to blow your mind!

More vegan pasta salad recipes:

Easy Summer Pasta Salad with Grilled Vegetables

Tuscan Pasta Salad with Lemon Vinaigrette

Southwestern Pasta Salad with Black Bean Dressing

Peanut Sesame Noodle Salad

Continue reading: Mustard Seed Chili Oil Tadka Noodles

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This lentil quinoa salad is packed with fresh, summery textures and flavors! The zesty herbed dressing pairs perfectly with lots of crunchy veggies such as zucchini, peppers, carrots, hearty lentils and quinoa and sweet orange slices for a one-bowl burst of flavor meal that you can even make ahead. Gluten-free Soyfree Nutfree

This is an amazingly refreshing and summery chopped salad with a simple dressing of Italian herbs, Dijon mustard, black pepper, olive oil, and lime juice.

The salad itself is a satisfying set of ingredients, like lentils, quinoa, crunchy peppers, zucchini, tomatoes, shredded carrots, crunchy seeds and oranges. 

You can use whatever fruits and veggies you want to add. Definitely keep this salad recipe on hand for summer picnics. 

How to layer a make ahead salad

To make a layered jar salad, keep the moist and hearty ingredients at the bottom and fresh veggies near the top, so that they don’t get weighed down and get soft. Crunchy veggies also need some air circulation to stay crisp, so keep them closer to the top. I add lentils or quinoa at the bottom and tomatoes and hearty zucchini, then the crunchy peppers carrots, seeds and oranges. Seeds or nuts should also be closer to the top to keep the crunch. Fruits depending on the fruit can go the middle or closer to the top.

Why You’ll Love Lentil Quinoa Salad

• hearty, refreshing summer meal
• amazing mix of textures and flavors!
• great make-ahead meal
• gluten-free, soy-free, and nut-free

More Vegan Lentil Salad Recipes

• Lentil Orzo Salad
• Curried Sweet Potato Lentil Salad
• Moong Dal Chaat (sweet-and-savory lentil salad)
• Falafel Spice Lentil Salad Sandwich

Continue reading: Easy Lentil Quinoa Salad

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