Here’s a truly spectacular vegan entrée salad! It’s a standout dish, whether you’re vegan, or just want to create something truly delicious to eat. And everyone should have an outstanding vegan dish in their repertoire! I created this one for a family gathering that included my vegan son, Patrick, and everyone absolutely adored it. After developing my Perfect for Sundays Antipasto Salad, I knew I could make a fabulous vegan salad version. This is perfect for a party or family gathering, whether you are having a vegan feast or not! Yes, this dish involves some effort, but you can certainly use some hacks, like buying precooked lentils, or serving the chickpeas raw.

vegan salad prep

A Symphony of Veggies: Combining Colors, Textures, and Flavors for Vegan Salad Perfection.

When I think about making a vegan salad, I think through each element. First, what nutrients are inherent in this dish? How much protein, and how many carbs? Next, I think through which flavors and textures will create a well-balanced and delicious dish.

Teri’s Best Tips For Choosing Spectacular Ingredients For Vegan Salads.

I am a believer that anyone can make a fabulous salad. You just have to combine the textures, flavors, and ingredients you love. Here are a few of my favorite ingredients to use when making vegan salads.

This is one of my favorite hacks for vegan salads.

One of my favorite hacks is using hearts of palm as a replacement for cheese. It’s a great creamy, cheesy texture with the perfect flavor.

This vegan salad is loaded with Trumpet mushrooms.

Mushrooms are a must for me when it comes to vegan cooking. They add such a depth of flavor and texture to your dish.

Never heard of trumpet mushrooms?  Maybe you have heard them called by one of their other names: king trumpet mushroom, French horn mushroom, or king oyster mushroom.

I think mushrooms are absolutely a fabulous ingredient, and how they are grown is really quite an amazing process.

You can take a virtual tour of Far West Fungi Mushroom Farm where Trumpet mushrooms are commercially grown with my friends at California Grown by clicking here.

cutting tofu

This vegan salad is protein-packed!

I don’t always use tofu, but when making a vegan meal, I love to incorporate tofu that’s been infused with my favorite marinade.

If you prefer tempeh you can see how I prepare it by clicking here.

salad with chickpeas

The ultimate crunch factor!

My favorite part of this vegan salad is the crunchy chickpeas. These are like the croutons on the salad, and they are truly next-level fabulous. Definitely make extra because you are just going to want to snack on these.

They are so simple to make and absolutely addicting.

final product charred scallion dressing

Dress to Impress: Crafting a Lip-Smacking, Homemade Vegan Dressing

We added some other great vegetables and toppings that you can find in the vegan salad recipe below, but the star of the show is the dressing. We made a vegan version of our Charred Scallion Dressing. It packs a punch and it’s absolutely amazing as a complement to this salad.

Plant-Powered Perfection: Dive Into This Colorful, Nutrient-Packed Vegan Salad

I think some people think of vegan cooking as flavorless or limiting. For me, it’s truly a joy and a fun challenge. There are so many incredible, natural flavors we can embrace and enjoy.

vegan salad finished product

Looking for more fantastic vegan recipes? Keep scrolling for Teri’s favorites!

There are some really fabulous vegan recipes featured here on nocrumbsleft that I have linked for you below, but the vegan recipes in my bestselling cookbook are a run, don’t walk situation!

The Sweet Potato Crostini with Mushrooms and Cashew Crema was an impromptu recipe creation that was inspired by a bountiful trip to my local farmers market. My friend Justin of the Mushroom Pharm is my local mushroom expert. His fresh mushrooms are exceptional, and his mushroom products are world-class!

While the Plant-Based Chili recipe in my cookbook is a recipe that I created for my kids when they were little, it has proven over the years to be a fan favorite with guests that come to visit too.

vegan salad finished product

The Ultimate Vegan Salad Recipe: Fresh, Flavorful, and Fabulous

Here’s a truly spectacular vegan entrée salad! It’s a standout dish, whether you’re vegan, or just want to create something truly delicious to eat. And everyone should have an outstanding vegan dish in their repertoire! I created this one for a family gathering that included my vegan son, Patrick, and everyone absolutely adored it.

Vegan Crispy Mushroom Marinara

This dish happens to be a three-fer: you’ll learn how to cook up a spectacular mushroom, an amazing summer tomato sauce, and this lovely pasta. Learning to make a homemade summer tomato sauce should be on absolutely everyone’s repertoire. 

Vegan Cobb

I love this Vegan Summer Cobb! My son Patrick is in town, and we’ve been creating lots of vegan dishes while keeping things light and delicious for summer. I’ve been so inspired around vegan and plant-based food during his visit, and this dish was a total winner.

Vegan Summer Corn Recipes

Corn cakes are one truly spectacular way to celebrate the season. They are so delicious and so much easier than their name would indicate. There’s a bit of cutting and shredding involved, but all things considered, this wonderful dish is totally worth the effort.

vegan mediterranean salad

Vegan Mediterranean Salad

As a vegetable-forward cook with a vegan kid, I love creating vegan meals that are full of fabulous produce and sauces. I’m so excited to share this Vegan Mediterranean Salad with you!

close up on tofu sandwich

Vegan Tofu Sandwich

 While I’m an omnivore myself, I have many vegans in my life I absolutely love to cook for. Vegan eating does not have to be boring, people! It can be delicious and full of exciting ingredients. This vegan tofu sandwich is so exciting that you’re going to want it on repeat.

grilled vegetable salad in a bowl

Vegan Pesto Grilled Vegetable Salad

As a vegetable-forward person and a lover of all things vegan, I knew I had to make a vegan version of my Grilled Vegetable Salad! One of my favorite things to do is make delicious vegan food for friends. There are millions of ways to make fabulous vegan dishes, so never let anyone make you feel limited. As a bonus, this dish is even Whole30!

If you make this Vegan Salad, make sure you rate and review it below! If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest and Instagram to join in all the fun!

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vegan salad finished product

Tossed Vegan Sunday Salad

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  • Author: Teri Turner
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Salads
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan


This vegan salad is perfect for a holiday. It’s great for any celebration and it’s something everyone will enjoy, vegan or not!


For the Salad: 

10 ounces of your choice of greens (we used baby romaine, cut into bite-sized pieces, and we recommend not using a soft lettuce)  

2 ounces of arugula, optional 

Kosher salt 

Marinated Red Onions and its oil  

1 cup thinly sliced radicchio

2 tablespoons olive oil 

4 ounces of trumpet mushrooms, cut into matchsticks 

2 ounces of California green olives, halved  

¾ cup cherry tomatoes, halved  

¾ cup thinly sliced pepperoncini peppers  

3/4 cup finely chopped hearts of palm

½ cup thinly sliced peppadew peppers 

3 tablespoons red wine vinegar, if needed  

Freshly ground black pepper 


For Tofu:  

1 pound extra firm tofu 

1 cup water 

1/4 cup tamari 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1/2 teaspoon dried oregano 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

1/2 teaspoon dried basil 

½ teaspoon dried dill 

2 tablespoons extra virgin olive oil 


For Crunchy Chickpeas: 

1 (15.5-ounce) can of chickpeas 

1 tablespoon of extra-virgin olive oil 

1 teaspoon kosher salt 

1 teaspoon paprika 

1 teaspoon garlic powder 


For the Charred Scallion dressing: 

1 large bunch green scallions, about 6 ounces 

1 tablespoon extra-virgin olive oil 

1 teaspoon salt, divided  

1 cup vegan mayo 

2 tablespoons apple cider vinegar 

1 teaspoon pressed garlic  

1 teaspoon hot sauce  

Pinch of freshly ground black pepper  


Make the Tofu: 

To release the moisture from the tofu, wrap the block of tofu in paper towel or in a kitchen towel. Place a heavy pot or plate on top of the wrapped tofu to weigh it down and squeeze out excess moisture. Let sit for about 10 minutes, the block will feel more firm.  


Next, cut the tofu into 1-inch cubes.  


In a large bowl add the water, tamari, salt, pepper, dried oregano, garlic powder, onion powder, dried basil, and dried dill. Stir to combine. Put the tofu in a large container and pour the marinade over to coat completely. Refrigerate up to 2 hours or, preferably, overnight. 


In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the tofu cubes and cook until golden brown on two sides, 4 to 5 minutes per side. A total of 10 minutes. Add 1/4 cup of marinade and cook for 2 to 4 minutes until it reduces to a thick glaze. Remove and set aside.  


Make the Crunchy Chickpeas:  

Preheat oven to 400°F. 


Drain the liquid from the can of chickpeas. Rinse with cold water for about 1 minute.  Set aside to dry on a paper towel or kitchen towel.  


In a small mixing bowl, add the chickpeas, olive oil, salt, paprika, and garlic powder. Toss to coat the chickpeas completely. Place in a half baking sheet and cook until browned and crispy, for about 30 minutes. Remove and let cool. Once cool, put back into the oven and bake for an additional ten minutes, or until crispy. Remove and set aside. 


Make the Charred Scallion Dressing: 

In a large skillet add 1 tablespoon of olive oil over medium-high heat. Place the scallions and sprinkle ½ teaspoon salt and rotate constantly until charred on all sides for about 7 minutes. Remove from heat and set aside. Roughly chop the scallions. 


Add the vegan mayo to a food processor or blender. Then add the charred green onions, apple cider vinegar, pressed garlic, hot sauce, remaining salt and black pepper. Pulse to combine for about 30 seconds. Using a spatula, push down all the sides and continue to pulse for about 30 more seconds until combined but nor pureed until smooth. Place in the refrigerator and set aside.  


Assemble the Salad: 

In a large skillet, add 2 tablespoons of olive oil, over medium-high heat. Add the matchstick mushrooms and sauté for 7 to 9 minutes, until golden brown and crispy. Remove and set aside.  


In a large bowl, add the greens torn or cut into bite sized pieces and sprinkle with salt and add 3 tablespoons of Marinated Red Onion oil and around ½ cup of marinated red onions. Add the tofu, chickpeas, radicchio, mushrooms, olives, tomatoes, pepperoncini, hearts of palm, and peppadew peppers. Toss to fully combine. Add more marinated onion oil and the red wine vinegar, if needed, until salad is fully coated. Season to taste with more salt and freshly ground black pepper. Add around 2 to 3 tablespoons of the scallion dressing toss and enjoy! Serve with more dressing on the side.  


  • Serving Size:
  • Calories: 612
  • Sugar: 5 g
  • Sodium: 3027.7 mg
  • Fat: 41.9 g
  • Carbohydrates: 42.3 g
  • Protein: 25.2 g
  • Cholesterol: 0 mg

Do you have a copy of the No Crumbs Left cookbook yet?

Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.

This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.

Click here to grab your copy!