vegan lunch idea

Spicy Vegan Chicken Salad - EASY Lunch Recipe

I swear vegans eat more than salads (lol)

Over the last few weeks, I’ve been loving this simple, delicious vegan chicken salad. It’s full of fresh, healthy ingredients and makes a great quick and easy vegan lunch–the ‘hardest’ part is just chopping up the veggies.

Having quick and light meal options that you can throw together, especially during the summer, is essential to making living a vegan lifestyle accessible and sustainable long term.

You can make all sorts of variations on this salad by switching out the dressing, adding different seasoning, and using a different brand of vegan chicken. Use this recipe as a template and customize it to your liking!

In this recipe, I’m using Gardein Nashville Hot Chick’n Tenders which are made out of pea and wheat protein. Gardein products are some of my absolute favorites and I always suggest Gardein to new vegans since they are so great for replacing animal products with a similar taste and texture while being a healthier, more ethical option.

Want to see a visual for this recipe? Head on over to my YouTube channel to watch the video. 


Vegan Chicken Salad

Optional additions:

Instructions:

  1. Cook the vegan chick’n tenders in the oven or air fryer for about 10 mins.

  2. In a large bowl, throw together your greens. I used spring mix & red and green leaf lettuce.

  3. Drain and rinse your canned black beans, add to the bowl with the greens

  4. Chop your bell pepper, onion, avocado, and tomato to your preference and add to the bowl

  5. Remove the vegan chicken tenders from the oven and cut into bite-sized pieces; add to the bowl

  6. Top with fresh cilantro, and optional garlic salt and All The Things Seasoning

  7. Plate your portion and add dressing of choice


If you are looking for more ways to make veganism fun and accessible, be sure to subscribe to my newsletter below!

30 Minute Meal Idea-Chickpeas & Tomatoes

Hey! I hope you're having a great week. :-)

I had a 1/2 can of diced tomatoes in the fridge that I didn't want to go bad. So I googled "diced tomatoes" and "chickpeas" and came across this simple recipe on Martha Stewart's website.  Thanks, Martha! 

chickpea1april2013.jpg

Full recipe is at the bottom of this post

Using onion, garlic, salt and & pepper, it took me less than 30 minutes to get lunch on the table.  Instead of using mint from the original recipe, I chose basil (my fave) and served with rice. 

This meal is great solo, with rice (like I did) or in a wrap.  It's simple and delicious and makes it a perfect last minute lunch or dinner.

If you try this recipe, be sure to let me know what you think.

Chickpeas & Tomatoes

by Brown Vegan

Prep Time: 6

Cook Time: 13

Ingredients (Serves 4)

  • 1 teaspoon olive oil (to saute)
  • 1 small white onion, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 15 oz can chickpeas, drained and rinsed
  • 14 oz diced tomatoes (keep the juice)
  • 4 fresh basil leaves, chopped

Instructions

In a medium-sized pot, heat the oil and saute the garlic, onion, salt & pepper on medium heat for about 6 minutes.

Add in chickpeas & tomatoes, cover and reduce the heat a little.

Cook for about 7 minutes or until the sauce is thickened.

Remove from heat and stir in basil leaves and additional salt & pepper, if necessary.

Serve solo or with rice, pasta, or in a wrap.

Powered by Recipage