Simple Vegan Warm Salad Recipe with Chickpeas & Lentils

This vegan warm salad is packed with chickpeas, lentils, and vegetables for a satisfying, gluten-free meal. Nutritious and bursting with flavour, it’s perfect for a wholesome boost.

When I feel like trying something new, I check my fridge for inspiration. It’s always fun to see what’s there and come up with a recipe that suits my day. Recently, I’ve also been enjoying this healthy and easy grilled eggplant salad with Mediterranean flavours.

I usually cook for myself, but sometimes I make more to share with family or friends. Experimenting with different recipes is always exciting, and this salad has quickly become a favourite!

My kids tend to stick to their favourite foods, but with a gentle approach, they’re often willing to try healthier options. It’s rewarding to see them enjoy new dishes.

Cooking is a journey of creativity and discovery for me. It’s about more than just feeding our bodies—it’s about trying new things and sharing good food with my family. Even if my kids prefer their usual meals, I’m happy to introduce them to new flavours and watch them enjoy something different.

OUR LATEST VIDEOS

Looking for more? Check out these Dinner Recipes!

Watch Us Make The Recipe

Recipe variations to explore

Here are some delicious variations of vegan warm salads that you can explore:

Roasted Vegetable and Quinoa Salad

• Roast various vegetables such as bell peppers, zucchini, eggplant, and cherry tomatoes with olive oil, salt, and pepper.
• Cook quinoa according to package instructions.
• In a bowl, combine the roasted vegetables and quinoa. Add a handful of fresh herbs like parsley or basil.
• Drizzle with a dressing made from lemon juice, olive oil, and Dijon mustard.

Warm Lentil and Sweet Potato Salad

• Peel and dice sweet potatoes, then roast them in the oven until tender.
• Cook lentils until al dente and drain.
• In a large skillet, sauté onions and garlic until translucent, then add cooked lentils and sweet potatoes.
• Season with salt, pepper, and your choice of cumin or paprika.
• Finish with a splash of balsamic vinegar and toss in some fresh arugula or spinach.

Warm Quinoa and Roasted Beet Salad

• Roast beets until tender, then peel and dice them.
• Cook quinoa according to package instructions.
• In a bowl, combine the cooked quinoa, roasted beets, and some steamed green beans.
• Toss with a dressing made from lemon juice, olive oil, and a touch of maple syrup.
• Add some toasted walnuts or pecans for added crunch.

Warm Tofu and Vegetable Salad

• Press and dice tofu into bite-sized pieces. Sauté in a skillet with a little oil until lightly browned.
• Steam or blanch your favorite vegetables such as broccoli, snow peas, and carrots until crisp-tender.
• In a large bowl, combine the cooked tofu, vegetables, and cooked whole wheat pasta or noodles.
• Toss with a soy-ginger dressing made from soy sauce, fresh ginger, garlic, lime juice, and a drizzle of sesame oil.

Warm Chickpea and Kale Salad

• Sauté diced onions and minced garlic in a skillet until golden brown.
• Add cooked or canned chickpeas to the skillet and cook for a few minutes until heated through.
• Stir in chopped kale and cook until wilted.
• Season with salt, pepper, and a squeeze of lemon juice.
• Top with toasted pumpkin seeds or chopped roasted almonds.

How to serve

There are numerous delicious serving options for a vegan warm salad. Here are a few ideas to get you started:

Bowl-style: Serve the warm salad in a bowl as a standalone meal. Add various ingredients like cooked grains (quinoa, brown rice, or couscous), roasted vegetables, and legumes. Top it off with a flavorful dressing or sauce.

Wrap or Burrito: Wrap the warm salad components in a large tortilla or flatbread to create a delicious vegan wrap or burrito. Include the warm salad as the base, along with other fillings like avocado slices, hummus, or vegan cheese.

Stuffed Vegetables: Stuff the warm salad with vegetables like bell peppers, zucchini, or portobello mushrooms. Fill the hollowed-out vegetables with the warm salad mixture and bake until tender.

Toast or Crostini: Spread a layer of hummus, vegan cream cheese, or avocado on toasted bread or crostini. Then top it with the warm salad mixture for a delightful appetizer or snack.

Bed of Greens: Serve the warm salad on a bed of fresh leafy greens, such as spinach, arugula, or mixed greens. The warmth of the salad will slightly wilt the greens, creating a delicious contrast in textures.

Grain Bowl: Create a grain bowl by layering warm salad components on top of a base of cooked grains like quinoa, bulgur, or farro. Add additional toppings like roasted nuts, seeds, or sliced avocado for extra flavor and texture.

Side Dish: Serve the warm salad as a side dish alongside a main course. It pairs well with dishes like roasted tofu, grilled vegetables, or vegan protein options like seitan or tempeh.

More Easy Recipes

• Easy Potato Salad Recipe
• How to make Feta and Tomato Salad
• Italian Style Potato And Cucumber Salad
• Roasted Cauliflower & Chickpeas with Hummus
• Rich Roast Pepper and Chickpea Stew
• Chickpea Ratatouille: A Delicious Vegan Dish
• Crunchy Cauliflower Bites Bonanza

Did you give this Vegan warm salad recipe a try? Please share your experience by rating it ⭐️⭐️⭐️⭐️⭐️ and dropping a comment below. Your feedback is greatly appreciated and fuels my passion for creating recipes!

Follow me on Instagram – Pinterest or Facebook and tag your creations.

Epic vegan warm salad recipe

Claudia

This epic vegan warm salad is packed with nutritious ingredients and bursting with flavors. It's a perfect choice for those seeking a wholesome and satisfying meal that's both vegan and gluten-free. The combination of chickpeas, lentils, and a medley of vegetables creates a hearty and delicious dish that will leave you feeling nourished and energized.

5 from 10 votes

Print Recipe Pin Recipe Save Recipe Saved Recipe!

Prep Time 10 minutes mins

Cook Time 1 minute min

Total Time 35 minutes mins

Course Dinner, Lunch, Main Course, Salad

Cuisine European

Servings 2

Calories 609 kcal

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 medium onion finely chopped
• 3 celery stalks diced
• 1 large carrot cubed
• 3 garlic cloves chopped
• 100g chickpeas  canned or cooked
• A handful or two of kale roughly chopped
• 100g lentils cooked
• Salt and pepper to taste
• 1/2 teaspoon cumin
• Greek yoghurt or kefir (vegan if you prefer) for serving

Instructions

 

• Heat the olive oil in a large skillet or frying pan over medium heat.
• Add the chopped onion and sauté until it becomes translucent.
• Stir in the diced celery, cubed carrot and garlic. Cook for about 5 minutes, until the vegetables start to soften.
• Add the chickpeas to the pan and stir well to combine with the vegetables.
• Next, add the handful or two of chopped kale to the pan. Cook for a few minutes until the kale wilts down slightly.
• Stir in the cooked lentils and mix everything together.
• Season the salad with salt, pepper, and cumin. Adjust the seasonings according to your taste preferences.
• Continue cooking for another 2-3 minutes to allow the flavors to blend and the salad to become warm.
• Once the salad is heated through, remove it from the heat and transfer it to a serving bowl.
• Serve the warm summer salad with a dollop of Greek yogurt or kefir on top for a creamy and refreshing contrast.

Video

Nutrition

Calories: 609kcal

Keyword chickpea, lentils, salad

Tried this recipe?Let us know how it was!