By Lily Donofrio

Note: Each recipe yields 2 servings

Chickpea Salad

Mix these Chickpea Salad ingredients together in a bowl:

1 cup cooked chickpeas
¼ cup Vegenaise or other vegan mayo
Juice of ½ lemon
1 Tablespoon smoked paprika
½ Tablespoon chili powder
2 Tablespoons diced onion

Add the following to the prepared Chickpea Salad and toss together:

2 cups Romaine lettuce
½ cup shredded carrots
½ cup fresh corn kernels
⅛ cup chopped green onion
½ cup sliced tomato
1 cup chickpea salad (recipe below)
1 sliced avocado

Suggested dressing: olive oil and balsamic vinegar

Green Salad

2 cups chopped fresh kale and/or spinach
½ cup Edamame
1 sliced avocado
⅛ cup chopped green onion
½ cup broccoli florets (steamed or raw)
2 Tablespoons chopped cilantro leaves
½ cup sliced cucumber
½ cup alfalfa sprouts
¼ cup chopped green peppers

Salad dressing of choice (recommended: Vegan Italian Herb Dressing)

Toss salad ingredients together.

Fruit Lover

2 cups spinach
½ cup blueberries
½ cup chopped strawberries
½ cup mandarin oranges
¼ cup sliced almonds
¼ cup crushed walnuts
¼ cup banana chips
¼ cup dehydrated apple chips
Balsamic dressing to taste

Toss salad ingredients together.

Cuban Salad

2 cups iceberg lettuce
1 cup wedged tomatoes
¼ cup green olives
¼ cup sliced onions

Dressing:
Vegetarian Worcestershire
Lemon Juice
Garlic

Toss salad ingredients and add dressing ingredients to taste.

Hummus Salad

2 cups mixed greens
¼ cup chopped tomato
¼ cup sliced red onion
⅛ cup pepperoncini
⅛ cup kalamata olives
¼ cup sunflower sprouts
¼ cup hummus
2 Tablespoons olive oil

Toss salad ingredients together.

Broccoli Slaw Salad
2 cups raw broccoli
½ cup Vegenaise or other vegan mayo
Juice of ½ lemon
½ cup sunflower seeds
½ cup craisins
2 Tablespoons apple cider vinegar

Mix all ingredients thoroughly.

Texan Bean Salad

½ cup black beans
½ cup red beans
½ cup corn kernels
¼ cup red onion
14.5 ounce can diced tomatoes
Vegan Italian dressing to taste

Toss salad ingredients together.

Lily wrote this article while doing an internship with The Vegetarian Resource Group. She lives in Florida.