Vegan Chop Salad With Creamy Herb Dressing

Vegan Chop Salad With Creamy Herb Dressing Recipe

By Hot For Food

🔪Prep Time: 28 minutes


creamy herb dressing

1/2 C cold pressed olive oil

1/3 C water

2 tbsp apple cider vinegar

1/4 C nutritional yeast

1/4 C hemp hearts

1 tsp fresh dill

1 tsp fresh parsley

1 tsp onion powder

1/4 tsp sea salt


8-10 C kale, stems removed

1/2 lemon, juiced

pinch sea salt

dressed chickpeas

1 can chickpeas, rinsed and drained

1/2 lemon, juiced

1 tbsp fresh parsley, chopped

1/4 tsp cayenne

sea salt and ground black pepper, to taste


1 avocado, diced (use 1/4 of the avocado per salad)

1 1/2 C corn kernels (either 2 left over cobs, cut off, or frozen thawed)

1 C chopped cucumber

1 1/2 C chopped cherry tomatoes

1 1/2 C chopped celery

1 crown broccoli, chopped in florets (approximately 1 1/2 C)

1 green onion, finely chopped

1/2 C nut and seed mix (pumpkin seeds, sunflower seeds, hemp hearts)


1Combine all of the dressing ingredients in a high-powered blender until smooth. Refrigerate until ready to assemble salad.

2Finely chop kale into ribbons/shreds. Massage with lemon juice and sea salt with your hands for a few minutes until the kale has softened and wilted.

3In a bowl, combine chickpeas with lemon juice, parsley, cayenne, sea salt and ground black pepper to taste until well combined. Refrigerate until ready to assemble the salad.

4Prepare the rest of your vegetables for the salad. Make sure all of the vegetables are cut to uniform pieces.

5Assemble the salad by combining kale, prepared vegetables, and chickpeas. Drizzle with as much creamy herb dressing as desired.

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